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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.
From The Spice & Tea Exchange®½ tsp Cinnamon Ground - VietnameseLarge pinch Saffron, crumbled3 ½ tsp Baharat Spice Blend1 tsp Ginger - Ground2 tsp Turmeric Pepperberry Sea Salt
From the Grocer2 TBS olive oil1 1/2 cups finely diced onion7 garlic cloves, divided2 TBS tomato pastePinch of salt and pepper3 cups vegetable broth1 1/2 cups cubed, stale white bread1 cup milk1 lb ground lamb1 large egg, beaten3 TBS chopped, parsley*3 TBS chopped, cilantro*3 TBS finely chopped scallionAll-purpose flour, for dustingOlive oil or vegetable oil1 cup prepared couscous
HEAT 2 TBS 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 minutes, 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 TBS 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 minutes.SERVE with couscous & garnish with remaining herbs.
*Herbs may be replaced with dried Parsley or Cilantro from The Spice & Tea Exchange.
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