Moroccan Meatballs

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"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
OK

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 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.

Related

Bergy

Great recipe - just enough spice to make them interesting. I cut the recipe in half with no problem - I did add 1 tbsp over the 1/4 cup Cous Cous to get the right binding texture. Because I used only a 1/2 egg I probably put in the generous half in the mixture. I put these meatballs on a burger bun and they were wonderful served with small green salad and sauted mushrooms. I think ground chicken would also be great for this recipe . Thanks Derf for yet another keeper

review by:
(30 Mar 2012)