Moroccan Lamb Meatballs

When we were doing some grocery shopping on Sunday, we came across some pasture raised ground lamb. It was priced reasonably, so I picked some up. I immediately thought of making some lamb meatballs. I looked up a couple of recipes and combined some features from Nigella Lawson and some from Bon Appetit. Here are the results:

Moroccan Lamb Meatballs
1 lb ground lamb
1/4 C scallions, finely chopped
1/2 t cinnamon
1 t cumin
1 t turmeric
1/2 t cayenne
1 t allspice
1 t salt
3 T oatmeal (I used cooked steel cut oats)
1 egg
Vegetable oil, for frying


Put the lamb into a bowl and add the scallions, the spices, salt, oatmeal and egg. Work everything together thoroughly with your hands, and then place in the refrigerator for half an hour for the flavors to combine.

Scoop out some of the mixture and roll in your hands to form 1 inch meatballs. Place on a plate.

When the meatballs are ready, heat about 1/4-inch of oil in a frying pan. When the oil is hot, fry the meatballs in batches until golden brown all over (approx. 5-8 minutes for well done meatballs).

We served them with a Tamarind sauce. The results were delicious. The combination of the spicy, savory meatballs and the sweet, tangy sauce was taste bud heaven. We served our meatballs over Dirt Candy Roti. The next post will give a recipe.

This post is part of Real Food Wednesday at Kelly the Kitchen Kop and Works-for-Me Wednesday at We are That Family.

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