Spiced Lamb Meatballs
Our Spiced Lamb Meatballs are inspired by the blended Jewish traditions of Morocco, North├âÔÇÜ├é Africa, and Arabic cultures. The presence of saffron, cinnamon, Baharat, and ginger gives this├âÔÇÜ├é dish a strong, authentic North African accent. Serve with warm couscous and naan.
Large pinch Saffron , crumbled
3 ┬Ż tsp. Baharat Spice Blend
1 tsp. Ginger - Ground
2 tsp. Turmeric Pepperberry Sea Salt
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.
SAUT├ë 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 ┬╝ 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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