Name: Moroccan American Lamb Meatballs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 servings
Ingredients: 1.50 tsp Cumin; 1 tsp Coriander; 0.50 tsp Cinnamon; 0.25 tsp Allspice; 0.50 tsp Paprika; 2 tsp Salt; 0.50 tsp Pepper; 2 Ground American lamb; 2 Eggs; 0.67 Breadcrumbs; 0.50 cup Olive oil; 2 cups Plain yogurt; Drizzle of olive oil; Salt; Pepper; Handful of fresh parsley, finely chopped

CategoryGround Lamb

Recipe provided by Home - Blue Bowl (bluebowlrecipes.com), courtsey of the American Lamb Board (Moroccan American Lamb Meatballs | American Lamb).

Yields1 Serving

Prep Time15 minsCook Time15 minsTotal Time30 mins

1.50 tsp Cumin

1 tsp Coriander

0.50 tsp Cinnamon

0.25 tsp Allspice

0.50 tsp Paprika

2 tsp Salt

0.50 tsp Pepper

2 Ground American lamb

2 Eggs

0.67 Breadcrumbs

0.50 cup Olive oil

Herb Yogurt Dip

2 cups Plain yogurt

Drizzle of olive oil

Salt

Pepper

Handful of fresh parsley, finely chopped

Prep: Line two baking sheets with foil, and place an oven-safe rack (like a cookie cooling rack) on each. Spray lightly with nonstick spray and set aside. Preheat your oven to 400° F.

Make the Meatballs: Stir together all the spices in a small bowl. Add all meatball ingredients to a large bowl, with the spice mix, and combine everything with a spoon or clean hands until combined. Roll the mixture into small, two-bite size meatballs, about 2 tablespoons in size. Place in rows on the prepared pans.

Bake: Bake meatballs for 13-18 minutes, until an internal temp of 160° F is reached (for medium done meatballs) or 170° F (for well done meatballs).

Make Yogurt Dip: Stir together all dip ingredients, tasting and adjusting the seasonings as desired.

Serve + Store: Serve the meatballs warm from the oven on wooden skewers, alongside the dip. Keep leftovers in an airtight container in the fridge for 3-4 days.

Ingredients