Moroccan Meatballs
A party favourite or tasty little snack. Easily make them Gluten Free by Replacing the Panko Bread Crumbs with Gluten Free Bread Crumbs.
Servings 24 Meatballs
Ingredients
- 1/2 Red Onion Small dice
- 2 cloves Garlic Finely Chopped
- 1 Tbsp Olive Oil
- 500 g Ground Lamb or approx. 1 C
- 500 g Ground Beef ( extra Lean ) or approx. 1 C
- 3/4 C Chopped Italian Parsley Use curly if you like
- 3/4 C Chopped Mint
- 2 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1/4 tsp Ground Cinnamon
- 4 Tbsp Panko Bread crumbs Or alternative
- 1 Egg lightly beaten
- 2-3 pinches Salt Large Pinches
- 1-2 pinches Pepper Small Pinches
For Rolling
- 1 Tbsp Olive Oil for coating your palms when rolling Meatballs
Instructions
- Start off by dicing half a Red Onion into a small dice and finely chopping 2 cloves of Garlic. Place a small pan on your cooktop over a medium heat, let the pan heat up.Add the Olive Oil and Sweat the Onions and Garlic until the onion just starts to become translucent and before the Garlic burns. Transfer them to a mixing bowl.
- After Chopping the Parsley and Mint, measure all the other ingredients and place in the mixing bowl with the Red Onion. After adding a couple large pinches of Salt and some Pepper get ready to roll up the sleeves. Now might be a good time to grab your Ice Cream Scoop or Tablespoon and line a Baking Sheet with Parchment, before your hands get dirty. And don't forget to turn your broiler onto high and place an oven rack about 4 inches underneath.
- Wash your hands first, now dig in and mix everything together. The more evenly you mix the more likely each Meatball will receive all the seasonings.
- Time to grab your Tablespoon size Ice Cream Scoop, or just a plain Tablespoon measuring spoon. Start digging in and scoop out little measured balls of the mixture and placing them on the baking sheet.
- Pour a little Olive Oil in a bowl for adding to your hands as you roll the Meatballs. Start by using your scoop to portion everything out onto the baking sheet. Coat you're Palms with a little Oil and roll the meatballs into perfect little compact balls.
- Spread them out on a baking pan and place them under the broiler. Every oven is different so I would check them after about 8 minutes. If they browned quickly but you're not sure if they are done just move them to a lower rack and cook for another 4-5 minutes. In my oven 12 minutes was perfect for a nice crust and they were cooked all the way through.
- However many Meatballs make it out of the kitchen arrange them nicely on a platter with a side dish of Cucumber and Mint Dip and let everyone else dig in.
Notes
As mentioned above to make Gluten Free Moroccan Meatballs just replace the Panko Bread Crumbs with Gluten Free Bread Crumbs.