Moroccan Spicy Lamb Meatballs

 

Moroccan Spicy Lamb Meatballs

Spice Mixture:
2 teaspoon coriander
3 teaspoon cumin
2 teaspoon ground turmeric
2 teaspoon ground paprika
2 teaspoon ground ginger
2 teaspoons ground cinnamon
2 tablespoons dried mint
1 teaspoon ground allspice
1 teaspoon red pepper flakes

Meatball Mixture:
2 pounds ground lamb
1 cup bread crumbs
1/4 cup milk
2 eggs
1/3 onion chopped fine
4 garlic cloves minced
1/4 cup chopped fresh parsley
1/8 cup chopped fresh mint

Sauce Mixture:
1 can tomato puree
1 can diced tomatoes
1 onion chopped fine & sauteed (divided)
4 garlic cloves minced (divided)

For meatballs add milk to bread crumbs and let sit. Put all spices in small bowl and mix well. Add one third of spices to lamb. Add eggs to meatballs mixture. Sauté onion and garlic and add 1/3 to meatball mixture. Add mint and parsley. Mix well with hands and then form into balls and bake on oiled cookie sheet at 400 F for 15 to 20 minutes

Meanwhile add tomatoes and spices along with the sauteed onion and garlic. Cook till well blended. Serve meatballs over rice or starch you prefer drizzled with the sauce mixture and perhaps a little tzatziki on the side. This was delicious.