Moroccan Meatballs
I was looking for something to eat for lunch yesterday. I had some ground lamb in the freezer that I took out to thaw while I was away at work. When I came home, I put this all together and had a FANTASTIC lunch. I didn't have mint or cilantro on hand, but I had everything else. I can't even imagine how tasty this will be with those two flavourful ingredients added!
The consistency of the lamb when mixing together was terrific for shaping the balls. No egg or binder necessary. The finished result is a very flavourul and savoury lamb ball with outstanding consistency throughout. You will enjoy making this over and over.
Ingredients
1 lb ground lamb
1 tbsp finely chopped fresh mint
1 tbsp finely chopped fresh cilantro
2 tsps fresh thyme
1 tsp minced garlic
1 tsp ground coriander
1 tsp kosher salt
1 tsp ground cumin
1/2 tsp onion powder
1/2 tsp allspice
1/4 tsp paprika
1/4 tsp oregano
1/4 tsp curry powder
1/4 tsp freshly ground black pepper
Sauerkraut of your choosing; to heat on stove
Yoghurt or tzatziki sauce; couple of dollops
Method
Turn oven on to 350°C. Line a baking tray with aluminum foil.
Place all ingredients in a large bowl. Mix together well. Shape lamb into round balls. Place on the tray.
Bake in the oven for 15 - 20 mins until cooked through. I used an instant meat thermometer to let me know the temperature inside the lamb ball.
Meanwhile, take some sauerkraut from the jar and heat the sauerkraut up in a pot on the stove. It just needs to be heated enough for you to eat. You could eat this chilled as well (if it's hot where you are!).
Remove lamb balls from the oven. Test to see that they're done. Leave for 5 mins to cool and cook a bit more.
Dig in and enjoy!!