Moroccan Lemon and Cardamom Meatballs

By Tracy

4 Person

37 Minutes

0 Calories

Moroccan Lemon and Cardamom Meatballs ~ I can’t imagine a more exciting dinner than a plate of these lemony cardamom-spiced lamb meatballs nestled in creamy tahini sauce. I have a feeling this is going to become your new favorite meal! Try these Moroccan Lemon and Cardamom Meatballs out on your family and friends, I think you’ll be pleasantly surprised.

Ingredients

smoked paprika
chopped parsley, cilantro, or mint
pine nuts

Sauce

water
3/4 tsp. salt
2 tbsp. juice of lemon
2/3 cup tahini

Meatballs

olive oil for frying
1 tsp. freshly toasted and ground cardamom
1/2 tsp. cinnamon
1 tsp. fresh cracked pepper
1 tsp. salt
1/2 cup fresh feta cheese, finely crumbled
1/2 cup pine nuts
2 zest of lemons
fresh mint leaves, finely chopped
fresh cilantro leaves, finely chopped
fresh parsley leaves, finely chopped
1 large egg, well beaten
1/4 cup plain dry bread crumbs
2 inches fresh ginger, peeled and grated or finely minced
2 cloves garlic, finely minced
1/2 medium red onion, very finely minced
1 pound ground lamb

Method

01

Set oven to 350 degrees F.
02

Place the lamb, onion, garlic, ginger, bread crumbs, beaten egg, fresh herbs, lemon zest, pine nuts, feta cheese, cinnamon, cardamom, and salt and pepper into a large bowl.
03

Mix everything together using your fingertips. You want to get all the ingredients evenly distributed without compacting the meat.
04

Form walnut sized meatballs from the mixture. You can do this several hours ahead of time if you want, but be sure to cover the meat completely with plastic wrap and refrigerate until needed.
05

Cover the bottom of a heavy pan with the olive oil and heat until hot. Work in batches so you don't crowd the pan, and brown the meatballs on all sides. Add more oil as necessary.
06

Place the meatballs on a baking sheet and bake for about 12 minutes, or until cooked through. (Ground lamb should be cooked to about 160 degrees F)
07

Meanwhile make the sauce by mixing the tahini and lemon juice, and then adding enough water to make a thin sauce. Salt it to taste.
08

Serve the meatballs hot from the oven, nestled in the sauce. Garnish with more pine nuts, herbs, and a sprinkling of paprika.

Related Tags

Dinner Recipes

Easy Dinner Recipes

Meatball Recipes

Moroccan Lemon and Cardamom Meatballs

3.5

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Prep Time 25 Mins
Cook Time 12 Mins
Total Time 37 Mins

02 Ingredients

smoked paprika

chopped parsley, cilantro, or mint

pine nuts

Sauce

water

3/4 tsp. salt

2 tbsp. juice of lemon

2/3 cup tahini

Meatballs

olive oil for frying

1 tsp. freshly toasted and ground cardamom

1/2 tsp. cinnamon

1 tsp. fresh cracked pepper

1 tsp. salt

1/2 cup fresh feta cheese, finely crumbled

1/2 cup pine nuts

2 zest of lemons

fresh mint leaves, finely chopped

fresh cilantro leaves, finely chopped

fresh parsley leaves, finely chopped

1 large egg, well beaten

1/4 cup plain dry bread crumbs

2 inches fresh ginger, peeled and grated or finely minced

2 cloves garlic, finely minced

1/2 medium red onion, very finely minced

1 pound ground lamb

03 Method

Step 1

Set oven to 350 degrees F.

Step 2

Place the lamb, onion, garlic, ginger, bread crumbs, beaten egg, fresh herbs, lemon zest, pine nuts, feta cheese, cinnamon, cardamom, and salt and pepper into a large bowl.

Step 3

Mix everything together using your fingertips. You want to get all the ingredients evenly distributed without compacting the meat.

Step 4

Form walnut sized meatballs from the mixture. You can do this several hours ahead of time if you want, but be sure to cover the meat completely with plastic wrap and refrigerate until needed.

Step 5

Cover the bottom of a heavy pan with the olive oil and heat until hot. Work in batches so you don't crowd the pan, and brown the meatballs on all sides. Add more oil as necessary.

Step 6

Place the meatballs on a baking sheet and bake for about 12 minutes, or until cooked through. (Ground lamb should be cooked to about 160 degrees F)

Step 7

Meanwhile make the sauce by mixing the tahini and lemon juice, and then adding enough water to make a thin sauce. Salt it to taste.

Step 8

Serve the meatballs hot from the oven, nestled in the sauce. Garnish with more pine nuts, herbs, and a sprinkling of paprika.

04 Author