Moroccan Spiced Lamb Meatballs

St. Supéry Estate Chef Tod Kawachi


2 lb Fresh Ground Lamb
1 Egg
4 oz Onions-small diced
2 large cloves Garlic- fine chopped
¼  tsp Black Pepper
½ tsp Ras el Hanout spice
¼ tsp Cinnamon-ground
½ tsp Cumin powder
½ tsp Za’atar spice
¼ tsp Coriander-ground
2 Tbl Chopped herbs-like mint, cilantro, parsley
1 Tbl Salt or to taste


Lightly saute the diced onions in olive oil until just soft then stir in the garlic and remove from pan to chill cold. Combine the remaining ingredients in a mixing bowl and add the cold onion garlic mixture. Mix until well combined and shape with your hands into small meatballs. Allow to chill and set up before browning the meatballs in a saute pan with olive oil and cooking through until done.

*Tip: When making meatballs or any meat mixture, it is best to cook a small sample taster piece to judge the seasoning before shaping the remaining meatball/meatloaf mix. This way you can adjust the flavors to personal tastes. These meatballs can be served with or cooked in a tomato sauce.

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