Moroccan Lamb Meatball
This easy dish is packed full of delicious Moroccan flavors. It can be prepared for both lunch and dinner with condiments and sides, or on its own as a finger food! In short, it is very adaptable to meet the dietary needs of the whole family or the need for the occasions.
500g Quality Mark lamb mince
1 brown onion, finely diced
2 garlic cloves, minced
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground cinnamon
½ fresh herbs- mint and parsley *Optional
1/2 tsp salt
2 tbsp vegetable oil
Plain yogurt/ Greek yogurt
Mix all the ingredients until well combined. Roll into walnut-sized balls.
Heat the oil and add the meatballs, do not overcrowd the pan.
Cook for 10 minutes, turn gently and occasionally until brown and cooked.
Transfer to a plate with baking paper to soak the extra oil out.
Serve with rice, noodles, salad, wraps or flatbreads.
The meatballs can be prepared with an air-fryer, 165 °C for 10 minutes, then 180 °C for another 5 minutes to enhance the appearance of the meatball.
Other types of mince can be used as lamb mince substitute.
This recipe is adapted from a recipe from Lamb + Beef website.