Moroccan Lamb Meatballs

As with any meatball, these can be made in advance and reheated the day of.  They go great with the yogurt-tahini dipping sauce too.  An elegant upgrade to a meatball, these are a great addition to any cocktail party!

Moroccan Lamb Meatballs

Ingredients

Meatballs

• 2 lb. ground lamb
• 1 red onion, minced
• 4 cloves garlic, minced
• 4" ginger, grated
• 1/2 cup bread crumbs
• 2 eggs, beaten
• 1/2 cup each parsley, mint, cilantro, chopped
• zest of two lemons
• zest of one orange
• 1 cup pine nuts
• 1 cup fresh feta cheese, crumbled
• 2 tsp. salt
• 1 tsp. pepper
• 4 tsp. Ras el Hanout
• 2 tsp. sumac
• olive oil, for frying

• Sauce

• 3/4 cup tahini
• 3/4 cup Greek yogurt
• juice of 1 lemons
• juice of 1 orange
• salt and pepper, to taste
• water to thin sauce

Makes 60 meatballs
Cook time: 20 minutes

Preheat oven to 350.
Place the lamb, onion, garlic, ginger, bread crumbs, beaten egg, fresh herbs, spices, orange and lemon zest, pine nuts, feta cheese, and salt and pepper into a large bowl. Mix everything together using your fingertips. You want to get all the ingredients evenly distributed without compacting the meat.  Form small meatballs and refrigerate for at least one hour to help them set.
In a large skillet, heat olive oil for frying.  Fry meatballs until golden, but do not cook through.  Place the meatballs on a baking sheet and bake for about 10 minutes, or until cooked through.
Meanwhile make the sauce by mixing the tahini and lemon and orange juice, and then adding enough water to make a thin sauce (about 1/2 cup). Salt and pepper to taste.