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Lamb Meatballs with Moroccan Flavours


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  • 1 ½ tsp olive oil
  • ¼ cup finely minced red onion
  • 1 large clove garlic, minced
  • ½ tsp ground cumin
  • ½ tsp paprika
  • ½ tsp salt
  • 1/8 tsp cayenne
  • 2T finely chopped fresh mint, divided
  • 2 T finely chopped fresh parsley, divided
  • ½ lemon
  • 8 oz (250g) ground lamb
  • 2 T fresh bread crumbs
  • 1 T water



Step 1

Heat oil in a very small frying pan over medium heat until hot. Add onion; cook 3 minutes. Stir in garlic; cook another minute or 2. Remove from heat and stir in cumin, paprika, salt and cayenne. Cool. Measure out a generous 1 T each of parsley and mint; stir together. Finely zest lemon; add ½ tsp to parsley mixture; cover and set aside for garnish. Crumble meat into a large mixing bowl. Add onion mixture, 1 ½ tsp lemon juice, bread crumbs, water, remaining parsley and mint; using hands, work all ingredients thoroughly together. Form mixture in into 1-inch balls; there should be about 20. Lay on greased broiling pan or baking sheet lined with foil and coated with non-stick spray. If making ahead, cover and refrigerate for up to half a day. Preheat broiler until very hot. Broil meatballs about 2 inches from broiling unit for 2 minutes. Then shake pan so balls roll about. Broil another 2 minutes and shake pan. Broil another minute. Meatballs are done when lightly browned with an internal temperature of 145. Turn meatballs into a medium mixing bowl; add parsley, mint and lemon zest mixture. Toss until coated. Serve in a warm serving dish with toothpicks.

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