Moroccan Lamb Meatballs
This recipe for meatballs is full of flavour and is a delicious idea for an easy family dinner.
You can also added some finely minced onion and garlic if you want to dial up the flavour even more and you could even add some finely chopped spinach.
Choose organic lamb if you can. If you are going to make a big batch, I suggest cooking them in the oven for about 20 minutes at 200 degrees celsius. You could also use an air fryer.
These meatballs are nutrient dense, dairy free, gluten free, grain free and suitable for paleo diets.
The recipe will serves four and take you about 25 minutes. They will last three days in the fridge in an airtight container.
There are so many ways you can serve these – this recipe is so versatile!
- Serve with salad and tzatziki or hummus
- Pop them in a pita bread with salad and hummus
- Serve with a quinoa or cauliflower salad or roasted potatoes
- Make mini ones for entertaining and serve with tzatziki or hummus
- Serve with my Watercress and Orange Salad or my Roasted Sweet Potato, Cranberry and Quinoa Salad
Moroccan Lamb Meatballs
Ingredients
500g lamb mince
Handful of chopped fresh coriander leaves
1 tsp cumin powder
1 tsp turmeric
1 tsp paprika
½ teaspoon ground coriander
¼ tsp cinnamon
¼ tsp cayenne Pepper ( can add more if you like it spicy)
1 tsp sea salt
1 tbs extra virgin olive oil
Method
In a mixing bowl, combine the ground lamb, coriander, cumin, turmeric, paprika, coriander, cinnamon, cayenne and sea salt. Mix well and roll into 5cm balls.
Heat the oil in a large frying pan over medium heat. Add the meatballs to the pan and cook for 6 to 8 minutes. Flip the meatballs and continue to cook for an additional 6 to 8 minutes or until cooked through.
Serve immediately and enjoy!
I hope you enjoy these Moroccan Meatballs! Let me know how you go with it and tag me on socials @dianarobsonnaturopathy
You might like to also try some of my other recipes.