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recipe_644_5924035

Spiced Lamb Meatballs

Our Spiced Lamb Meatballs are inspired by the blended Jewish traditions of Morocco, North Africa, and Arabic cultures. The presence of saffron, cinnamon, Baharat, and ginger gives this dish a strong, authentic North African accent. Serve with warm couscous and naan.

Our Spiced Lamb Meatballs are inspired by the blended Jewish traditions of Morocco, North Africa, and Arabic cultures. The presence of saffron, cinnamon, Baharat, and ginger gives this dish a strong, authentic North African accent. Serve with warm couscous and naan.
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Spiced Lamb Meatballs
Spiced Lamb Meatballs

In stock

$2.89

Summary
    ½ tsp. Cinnamon Ground - Vietnamese
    Large pinch Saffron , crumbled
    3 ½ tsp. Baharat Spice Blend
    1 tsp. Ginger - Ground
    2 tsp. Turmeric Pepperberry Sea Salt
    2 Tbsp. olive oil
    1 1/2 cups finely diced onion
    7 garlic cloves, divided
    2 Tbsp. tomato paste
    Pinch of salt and pepper
    3 cups vegetable broth
    1 1/2 cups cubed, stale white bread
    1 cup milk
    1 lb ground lamb
    1 large egg, beaten
    3 Tbsp. chopped, parsley*
    3 Tbsp. chopped, cilantro*
    3 Tbsp. finely chopped scallion
    All-purpose flour, for dusting
    Olive oil or vegetable oil
    1 cup prepared couscous

    *Herbs may be replaced with dried Parsley or Cilantro from The Spice & Tea Exchange.
    Prep Time
    16 mins.
    Total Time
    26 mins.
    Cook Time
    20 mins.
    Yield
    24 meatballs
    HEAT 2 Tbsp. olive oil over medium-high heat in a wide, sturdy saucepan (or use a tagine for sauce & last simmering steps).
    SAUTÉ onion & cook until softened. Add 3 minced garlic cloves, tomato paste, Cinnamon Ground-Vietnamese & Saffron. Stir well season lightly with salt & pepper as desired.
    SIMMER for 1 minute, then add vegetable broth. Simmer 5 mins., then remove from heat.
    PLACE bread & milk in a small bowl. Allow bread to soak until softened (3-5 mins.) then remove from liquid & press dry.
    ADD moist bread, meat & egg to a medium mixing bowl. Season with Baharat Spice Blend, Ginger-Ground, Turmeric Pepperberry Sea Salt, 4 minced garlic cloves, and 2 Tbsp. each of parsley, cilantro & scallion (hold remaining herbs aside). Blend well.
    ROLL meat into small balls. Dust lightly with flour.
    HEAT vegetable oil (about ¼ inch deep) in a high-sided skillet until simmering. Fry meatballs until just turning brown. Drain & blot to remove excess oil.
    ADD meatballs to saffron sauce pan (or tagine). Simmer 20 mins.
    SERVE with couscous & garnish with remaining herbs.
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