Moroccan Meatballs
Recipe: #4983
March 23, 2012
Categories: Dinner, Lunch, Main Dish, Beef, Meatballs, Lamb/Mutton, Vegetables, Garlic, Appetizers, Onions, Mediterranean, Moroccan, North American, Pacific Northwest, Pacific Rim, Brunch, Easter, Entertaining, Fall/Autumn, Ladies Luncheon, Regional Holiday, Romantic Dinner, Summer, Thanksgiving, Winter, Oven Bake, Skillet, Stove Top, Make it from scratch more
"A nice combination of flavours, and a little different. I made these half size and served them as an appetizer with a tart cranberry dip. From local newspaper. "
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (158.2 g)
- Calories 384.4
- Total Fat - 29.9 g
- Saturated Fat - 12.2 g
- Cholesterol - 123.7 mg
- Sodium - 85.2 mg
- Total Carbohydrate - 6.2 g
- Dietary Fiber - 0.7 g
- Sugars - 0.5 g
- Protein - 21.1 g
- Calcium - 34.1 mg
- Iron - 2.3 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°F. In a small nonstick frypan, heat oil over medium heat. Saute onion and garlic for 3 minutes or until browned.
Step 2
In a medium bowl, combine ground lamb, couscous, egg, parsley, turmeric, cinnamon and ginger. Add sauteed onion and garlic. Mix well, form into 1 and 1/2 inch meatballs.
Step 3
Place on a prepared baking sheet. Bake in preheated oven for 30 minutes, turning after 15 minutes, until browned on all sides and no longer pink.
Step 4
Alternately: Make smaller lamb balls and serve with toothpicks as an appetizer.
Tips & Variations
No special items needed.
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