Moroccan Lamb Meatballs

The spice blend makes this dish. The unexpected warmth adds unique complexity that is a wonderful change-up for your taste palette.


  • (1 tsp) Coriander
  • (1/2 tsp) Cinnamon
  • (1 1/2 tsp) Cumin
  • (1/4 tsp) Allspice
  • (1/2 tsp) Smoked paprika
  • (2 tsp) Salt
  • (1/2 tsp) Black pepper
  • (2 lbs) Ground lamb
  • (2) Eggs
  • (1 1/2 cup) Breadcrumbs
  • (1 tbsp) Olive oil


Line two baking sheets with foil, and place an oven-safe rack (like a cookie cooling rack) on each. Spray lightly with nonstick spray and set aside. Preheat oven to 400° F.

Stir together spices in a small bowl. Add the remaining ingredients to a large bowl with the spice mix. Combine with clean hands, and roll the mixture into small meatballs, about 2-3 tablespoons each in size. Place in rows on the prepared pans.

Bake for 13-18 minutes, until an internal temp of 160° F is reached (for medium done meatballs) or 170° F (for well done meatballs).

Serve the meatballs warm from the oven on wooden skewers.

Adapted from American Lamb