Moroccan Lamb Meatballs (2024)

These juicy Moroccan Lamb Meatballs are mixed with a medley of sweet and savory flavors. They are hearty enough for a main course, but they also make great appetizers for a dinner party.

Serve them over a bed of creamy polenta or wrap them in tender naan bread. You can also skewer them and serve them with our spicy tomato sauce.

Moroccan food is a diverse and flavorful cuisine that draws from a variety of cultural influences. Lamb is very popular in Moroccan cuisine and this meatball recipe is a great way to try it out. If you like this recipe, you will love our Persian lamb, Moroccan carrot salad, Moroccan lamb shanks, or our Moroccan chicken.

These meatballs are incredibly juicy and full of flavor. The zesty flavors are perfect with lamb, and the result is a truly delicious dish.Serve these meatballs with a Greek salad and a rice pilaf for a delicious weeknight meal.

Here is Why This Recipe Works

• Cooking the meatballs in the oven frees you up to make the spicy tomato sauce (or another dish).
  
• Ras el Hanout seasoning mix gives the meatballs a lovely Moroccan flavor.
  
• Raisins add a subtle sweetness to the meatballs (similar to how we used dates in our chicken tagine and pork and beef meatloaf).
  
• Fresh mint adds a bright flavor that compliments the lamb.
  
• Eggs and breadcrumbs act as binders and keep the meatballs tender and juicy.
  
• The spicy tomato sauce compliments the sweet and savory lamb meatballs.

The Ingredients for Lamb Meatballs

Here is a list of the ingredients you will need for this recipe. Scroll down to theprintable recipe cardfor all the details.

• Egg
• Garlic, minced
• Preserved lemons
• Ras El Hanout, Moroccan Spice Mix
• Raisins
• Fresh mint
• Ground lamb. You can substitute lamb for ground beef.
• Bread crumbs

We added a Moroccan tomato sauce to the meatballs. The sauce is mildly spicy from harissa paste and has a slight sweetness from carrot juice.

About Ras El Hanout:

The spice mix, Ras El Hanout, is a North African spice blend used in Moroccan cooking. It is a complex blend and has many variations. It can include as many as 30 ingredients of spices, roots, and leaves.

We like the Ras el Hanout from Spiceology, but you can find great blends in your local grocery store or on Amazon.

How to Make It

Here is a brief overview to get an idea of what to expect with these Moroccan lamb meatballs. Scroll down to theprintable recipe cardfor all the details.

1. Mix the ingredients for the meatballs and form it into small, bite-sized balls.
2. Place the meatballs on a wire rack set over a baking sheet. Brush them with a bit of oil and stick them in a preheated oven.
3. While the meatballs are in the oven, make the spicy tomato sauce in a large skillet.
4. Add the meatballs to a serving bowl and spoon the tomato sauce on top or serve it on the side.

Saute the onion and bell pepper until soft, then add the spices.

Add the tomatoes and crush them. Pour in the carrot juice and simmer the sauce for 45 minutes to 1 hour.

Use a large bowl to combine all the ingredients for the meatballs except for the ground meat. Let the breadcrumbs absorb the moisture for a few minutes.

Add the ground lamb and mix until well combined.

Form the meatball mixture into small balls and place them on a baking sheet.

See Also

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Bake the meatballs until they get a golden brown crust.

Add the lamb meatballs to the tomato sauce and simmer for a few minutes.

If you like this recipe, check out our lamb Osso Bucco casserole.

More Appetizer Recipes

• Lebanese Hummus Recipe
• Spanish Chicken Empanadas
• Roasted Red Beet Hummus
• Medium Rare Steak Appetizer Bites
• 37 Easy Party Appetizers

Tips for Success

• Keep the ingredients cold. Cold ingredients will keep the fat in the lamb from melting or getting soft while you form the meatballs.

  There are times you want room-temperature ingredients (like ourGreek bread), but when you makemeatballsandmeatloaf, it is best to have cold ingredients.

• Don’t overmix the lamb mixture, or the meatballs will get dense and tough. You want to make sure everything is thoroughly combined but be careful not to overdo it.
  
• Use your hands to mix the lamb meatball mixture. If you stir the mixture with a spoon, you may crush or overwork the meat. If you don’t like the idea of touching the raw lamb mixture, wear some gloves.
  
• Add a light coat of oil to your hands when you roll the meatballs. The oil will prevent the lamb mixture from sticking to your hands.

Frequently Asked Questions

These Moroccan Lamb Meatballs are tender and juicy, with a crusty exterior. The flavors are unique and full of flavor, making them a real crowd-pleaser.

You can serve them as a main entree with wild rice, couscous, or quinoa pilaf. I will be serving them as an appetizer with some garlicky einkorn naan bread to sop up that sauce.

Try These Appetizer Recipes:

These tiny Stuffed Mini Peppers are simple to make and a wonderful addition to any appetizer spread. Add them to a tapas spread along with stuffed grape leaves and cheese stuffed phyllo pies.

The beef and pork in these Asian teriyaki meatballs give them a unique, extra-tender texture and savory flavor.

Our Lemongrass Chicken Satay gets grilled over hot coals for a delicious fire-roasted flavor. We served them with a spicy peanut sauce for a delicious meal.

More Meatball Recipes

• Asian pork meatballs
• Lamb meatballs
• Keto meatballs
• Italian style meatballs
• Teriyaki meatballs

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This recipe was originally published on January 27, 2014.