RECIPE: Moroccan Lamb Meatballs

Yes, another Moroccan meatball recipe!  I was going to make the Moroccan Kefta recipe that's been on this site since 2019, but I was running late, rushing, and didn't notice the recipe was for 2 pounds of meat when I only had one pound.  I made a few other changes, and the result was so good I had to post it.  I served it with Carrot-Cilantro-Chickpea Pancakes and a Moroccan salad with oranges and pistachios.

Moroccan Lamb Meatballs

Serves 4

• 1 pound ground lamb
  
• 1/4 c. ground chia seeds 
• 1/4 c water
  
• 2 eggs
• 1 cup sliced green onion white and light-green parts
• 1/2 c. coarsely chopped parsley leaves and small stems
• 1/3 c. coarsely chopped fresh cilantro leaves and small stems
• 2 T. fresh mint, chopped
  
• 1/2 t. dried Moroccan mint
• 1/4 t. dried marjoram or 2 t. fresh
• 1 t. ground cumin
• 1 t. ras el hanout
• 1 heaping t. harissa (or to taste, based on your heat tolerance)
  
• 1 t. himalayan pink salt

In the bowl of a food processor, process the onions and fresh herbs until both are finely minced.

Add the chia, 1/4 c. water, eggs and spices.  Puree.

Add the meat and pulse to combine and grind the meat a little finer.  Don't  overdo it - the meat shouldn't be mush!

Set aside for at least 1 hour to let the flavors ripen.  Cook a small amount, taste, and adjust seasoning.

Preheat oven to 400 F and position rack in center.  Line a jell roll pan with parchment or Silpat.

Using a 1.5" disher, drop meat mixture onto the lined pan.  By placing them fairly close together I can get 44 meatballs onto the 10 x 11 pan that fits in our toaster oven (they're going to shrink, so they can almost touch).

Bake for 10 minutes. 

Moroccan lamb meatballs

Remove and let cool for a minute or two, then serve.  We like to dip them in Cilantro Jalapeno Sauce or harissa mayonnaise.