Pasture Raised Lamb Western Mass


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Moroccan Spiced Meatballs


In Morocco, meat is often cooked with dried fruit in traditional tagines. These meatballs combine Moroccan spices with currants to make a very tasty, yet quick dinner or nice appetizer. If you don't have currants, you can substitute dried prunes, figs, raisins or apricots. Cut the dried fruit into 1/4 inch pieces so they will be distributed through the meat mixture. If they are old, soak them in boiling water for 10 minutes before mixing with the meat. 


Moroccan Spiced Meatballs


2 slices day old bread - crust removed

milk for soaking bread

1 pound ground lamb

1/2 small onion

2 cloves garlic

1 teaspoon ground cumin

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon paprika

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper (if you like things spicy)

1 teaspoon kosher salt

1/2 teaspoon pepper

1 egg - beaten

1/3 cup currants

Oil for sauteing


Soak bread in a shallow bowl in milk for 10 minutes. Break into pieces and put in food processor. Process quickly into bread crumbs. (Alternately use 1/2 cup dried bread crumbs.) Place in a mixing bowl.


Using food processor, mince the garlic. Cut onion into pieces and place in food processor. Mince.


In a bowl, place all ingredients except for currants. Using your hands, mix thoroughly.  Add the currants and mix.


If you have time, let the meat mixture set overnight or for a few hours in the fridge. This will make the meatballs easier to form. Shape into 20 to 24 meatballs.


Heat oil in large pan. When oil is very hot, fry meatballs in two batches. When bottom of meatball is brown, turn and cook top half. (Alternately, bake at 400 degrees on a greased cookie sheet for 15 minutes. Broil until the top becomes colored. The meatballs better retain their round shape when baked.)


Meatballs can be made ahead of time, covered and re-heated. Serve with yogurt for dipping.

Copyright 2023 Kristin Nicholas