Recipe: Moroccan Lamb Mini-Meatballs

Moroccan flag
Moroccan flag

Located in Northern Africa, Morocco is a land whose cuisine is sublime yet not well-known here in the US.  Thanks to living in Southern France for a while (which, for the geographically challenged, put me fairly close to the top of the African continent), I enjoyed the influence of the cuisine from Tunisia, Algeria and Morocco.

One of my most enduring culinary memories was the taste of the complex spice blends from that area. I’ve done my best to re-create it in my Rockin’ Moroccan spice blend, which appears in another YSOL recipe, Moroccan Lamb Stew with Couscous.  In this recipe, I’m going for the same exotic taste, but we’re getting there much faster with these simple but flavorful mini meatballs.

Note: you can make these truly miniature, and serve them on toothpicks as an appetizer, or make them a little larger and serve as a main course with a few veggie dishes on the side.


1 lb ground lamb
1 medium carrot, peeled and finely minced
2 cloves garlic, very finely minced
1 small red or yellow onion, very finely minced
1 T Rockin’ Moroccan spice blend by Your Spice of Life
1 tsp sea salt


Form the meatballs according to whether they will be appetizers or a main course.

On medium-high heat, brown the meatballs in a small amount of olive oil. Depending on the size, they will need between 2 and 5 minutes to cook through.

Remove from pan. Serve with a light dusting of Rockin’ Moroccan over the top of them.

Pairing suggestions: roasted or mashed potatoes, roasted or boiled carrots, couscous, hummus for dipping, rice that has been reheated in the pan drippings, and/or a simple green salad.


Posted on May 8, 2011, in Appetizer, Main dish, Recipes, Rockin' Moroccan and tagged , , . Bookmark the permalink. Leave a comment.

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