Moroccan Spiced Lamb Meatballs

I love the flavor of these meatballs. I like to use lamb, but I have also used ground bison and ground turkey. If I were not on the Whole 30 program at the moment I would add chickpeas & crumbled feta to this dish. Use your left over meatballs to top a Greek salad. Really good!

  • 1 1/2 pounds ground lamb
  • 2 T. olive oil
  • 1 T minced shallots
  • 1 T minced garlic
  • 1 1/2 t. cumin
  • 1 t. coriander
  • 1/2 t. cayenne
  • 1/4 t. allspice
  • 1/4 cup chopped fresh parsley
  • 2 T chopped fresh oregano
  • 1 lemon juice & zest
  • 1 egg yolk beaten
  • salt & pepper to taste

Place all ingredients in a mixing bowl. I like to use my cleans hands to mix. Make sure are all spices are mixed well. Shape into 1 inch balls. Pan fry in a hot saute pan with just enough olive oil to coat the pan. Turn to make sure they brown nice and evenly on all sides. Cook about 7 to 10 minutes or until cooked through.

Spaghetti Squash

Cut squash in half, remove seeds, place cut-sides-down in a microwave-safe baking dish. Microwave on high for about 12 minutes, or until you can easily pierce the squash with a fork. Let cool for about 15 minutes, or until squash is cool enough to handle. With a fork, scrape out the spaghetti-like strands and prepare as desired.

Saute Vegetables

I used 1 zucchini, 1/4 onion, 1 clove garlic, 1 bok choy,  6 asparagus spears & 10 cherub tomatoes. Medium dice zucchini, finely mince onion and garlic, rough chop bok toy and cut tomatoes in half. Heat medium sauce pan, add olive oil, once the oil is hot add all the vegetables except tomatoes. Sauce 3 or 4 minutes, add the tomatoes and cook another 2 minutes. Salt & Pepper. Garnish the spaghetti squash with the vegetables add the meatballs on top.

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