Moroccan Lamb Meatballs are a delicious and flavorful dish that brings vibrant North African spices to your table. These tender meatballs are made with ground lamb and a mix of aromatic herbs and spices, making for a satisfying meal the whole family will enjoy. Paired with a refreshing mint yogurt sauce and fresh vegetables, this recipe is sure to become a favorite.
Why Make This Recipe
Making Moroccan Lamb Meatballs is a great way to explore new flavors while enjoying a hearty, nutritious dish. The ground lamb is not only delicious but also packed with protein. The spices used in this recipe—like cumin, coriander, and paprika—offer health benefits and a burst of flavor. It’s a versatile meal that can be served in pita pockets or over a bed of fresh greens, making it perfect for any occasion from casual weeknight dinners to gatherings with friends.
How to Make Moroccan Lamb Meatballs
Ingredients:
- 1 1/2 tbsp olive oil (for cooking)
- 500 g / 1 lb lamb mince (ground lamb) (Note 1)
- 1 small onion, grated using box grater (~1/2 cup, including juices, Note 2)
- 1/2 cup panko breadcrumbs (sub ordinary)
- 1 egg
- 2 cloves garlic, crushed
- 1/4 cup coriander/cilantro leaves, finely chopped
- 1 1/2 tsp EACH cumin, coriander, paprika (any, but I like smoked paprika)
- 1/2 tsp EACH cinnamon, cayenne pepper (add more for spicy)
- 1 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 3/4 cup plain yoghurt (I use Greek)
- 1/2 cup (tightly packed) mint leaves
- 2 tsp lemon juice
- 1/4 tsp cooking/kosher salt
- 4 pita pockets (Lebanese or pita bread)
- 5 cups shredded lettuce (iceberg, cos/romaine)
- 2 tomatoes, halved, thinly sliced
- 1 red onion, halved, finely sliced
- OR Shredded Red Cabbage, Carrot and Mint Salad (instead of lettuce, tomato, and onion)
- Extra coriander/cilantro leaves, finely chopped (optional)
Directions:
Mint Yogurt Sauce: Set aside 1/2 cup yogurt. Place all other ingredients in a jug that fits the head of a stick blender. Blitz until it turns green – it will be runny. Stir in reserved yogurt (this thickens it again). Refrigerate until required.
Meatballs: Place all meatball ingredients in a bowl. Mix well with your hands. Measure out 1 heaped tablespoon, then roll into balls. Repeat with remaining mixture – you should have 20-24 meatballs.
Cook: Heat oil in a large non-stick pan over medium heat. Add half the meatballs and cook, turning to brown all over, for 8 minutes or until cooked through. Transfer to a plate. (Oven option is available; see Note 4).
Serving: Cut pita pockets in half, warm for 10 seconds in the microwave, then pry it open. Stuff with lettuce, tomato, onion, and then meatballs (I usually do 2 per half pocket). Drizzle with mint yogurt sauce and top with fresh coriander.
How to Serve Moroccan Lamb Meatballs
Moroccan Lamb Meatballs can be served in various ways. You can place them inside pita pockets with your favorite fresh vegetables, or enjoy them over a bed of shredded lettuce or mixed salad. Drizzling them with the mint yogurt sauce enriches the flavors and adds a refreshing touch.
How to Store Moroccan Lamb Meatballs
Leftover meatballs can be stored in the refrigerator in an airtight container. They will stay fresh for up to 3 days. If you want to keep them longer, you can freeze them. To freeze, place them in a single layer on a baking sheet until solid, then transfer them to a freezer bag. They can last up to 3 months in the freezer.
Tips to Make Moroccan Lamb Meatballs
- Use fresh spices for the best flavor. Ground spices lose potency over time, so fresh ones make a noticeable difference.
- Don’t overwork the meat mixture when forming the meatballs; this keeps them tender.
- Adjust the amount of cayenne pepper according to your spice preference.
- If you don’t have panko breadcrumbs, regular breadcrumbs work just fine.
Variation
You can customize this recipe by incorporating different ingredients like feta cheese or adding nuts like pine nuts or walnuts into the meatball mixture for an added crunch. You can also switch up the sauce by trying a tahini sauce instead of the mint yogurt.
FAQs
1. Can I use beef instead of lamb?
Yes, ground beef or even ground turkey can be used as substitutes for lamb.
2. How do I know when the meatballs are cooked through?
The meatballs should be browned on the outside and reach an internal temperature of 160°F (70°C). Use a meat thermometer for accuracy.
3. Can I make these meatballs ahead of time?
Absolutely! You can make the meatballs and store them in the refrigerator until you are ready to cook them.
Moroccan Lamb Meatballs
Ingredients
For the Meatballs
- 1 ½ tbsp olive oil (for cooking)
- 500 g / 1 lb lamb mince (ground lamb) (Note 1)
- 1 small onion, grated using box grater (~1/2 cup, including juices) (Note 2)
- ½ cup panko breadcrumbs (sub ordinary)
- 1 egg
- 2 cloves garlic, crushed
- ¼ cup coriander/cilantro leaves, finely chopped
- 1 ½ tsp cumin
- 1 ½ tsp coriander
- 1 ½ tsp paprika (any, but I like smoked paprika)
- ½ tsp cinnamon
- ½ tsp cayenne pepper (add more for spicy)
- 1 tsp cooking/kosher salt
- ¼ tsp black pepper
- ¾ cup plain yoghurt (I use Greek)
- ½ cup mint leaves, tightly packed
- 2 tsp lemon juice
- ¼ tsp cooking/kosher salt
- 4 pita pockets (Lebanese or pita bread)
- 5 cups shredded lettuce (iceberg, cos/romaine)
- 2 tomatoes, halved, thinly sliced
- 1 red onion, halved, finely sliced
- OR Shredded Red Cabbage, Carrot and Mint Salad (instead of lettuce, tomato, and onion)
- Extra coriander/cilantro leaves, finely chopped (optional)
For the Mint Yogurt Sauce
- ½ cup yogurt
Instructions
Mint Yogurt Sauce
- Set aside 1/2 cup yogurt. Place all other ingredients in a jug that fits the head of a stick blender. Blitz until it turns green – it will be runny. Stir in reserved yogurt (this thickens it again). Refrigerate until required.
Meatballs
- Place all meatball ingredients in a bowl. Mix well with your hands.
- Measure out 1 heaped tablespoon, then roll into balls. Repeat with remaining mixture – you should have 20-24 meatballs.
Cooking
- Heat oil in a large non-stick pan over medium heat. Add half the meatballs and cook, turning to brown all over, for 8 minutes or until cooked through.
- Transfer to a plate. (Oven option is available; see Note 4).
Serving
- Cut pita pockets in half, warm for 10 seconds in the microwave, then pry it open. Stuff with lettuce, tomato, onion, and then meatballs (I usually do 2 per half pocket). Drizzle with mint yogurt sauce and top with fresh coriander.
