Moroccan meatballs
I am very lucky to have such wonderful friends and family. For my bridal shower I got so many delicious gifts and recipes I haven’t even made a dint in my collection.
One recipe I’ve been meaning to try for a while is Kristin’s meatballs. I’ve heard her rave about how delicious they are but I’ve never made them myself until now. It won’t be the last time.
To get a photo that shows they’re tastiness was a bit tricky so you’ll just have to take my word for it.
Moroccan meatballs
They’re very versatile too. I made mine quite large and served them for dinner but they’d also be great as finger food on little toothpicks with the yoghurt dressing as dipping sauce.
It takes no time at all to throw them together and they freeze well too so you can cook half and save some for dinner in a hurry.
The ingredients
Baharat spice blend
This spice mix was a bridal shower present so I thought I’d give it a whirl with my bridal shower recipe. It says Turkish but I think it’s pretty close to Moroccan.
Mix them up
To make the meatballs, put the lamb, onion, eggs, bread crumbs, herbs and spices in a large bowl and mix it all together. I put on a pair of gloves and squelched it all with my hands. It’s much easier this way.
Kristin said it’s best to use fresh sourdough breadcrumbs but I just used regular store-bought crumbs.
Rolled up
The size of the meatballs will depend on what you want to make them for. Mine were for dinner so I made them golf ball size. Three was a good serve for me and four or five for big serving would be plenty. Using this size ball I made 18.
Stuffing
I’m sure there’s a better way to do this but I just stuck a little cube of feta on top of each ball.
Stuffed
Then I gently smooshed (yes that’s the technical term) the mince around to enclose the feta.
I prepared mine in the morning and then popped them in the fridge until dinner time.
Ready for baking
Kristin’s tip was to cook them on a rack on top of the baking tray rather than directly on the tray. This way any fat can drip away making them nice and lean.
Bake the meatballs at 180C fan-forced for 20-25 minutes.
Baked
I don’t think that my smooshing worked quite like it should because the feta oozed out the top. I quite liked the effect but it was as that moment that I remembered Kristin suggesting I use low-fat feta if I didn’t want oozing.
Moroccan meatballs with yoghurt sauce
I made up a little yoghurt dressing to go with the meatballs and it was perfect (even if I do say so myself). All you have to do is stir the crushed garlic, lemon juice and dill through some yoghurt.
Moroccan meatballs with yoghurt sauce
Serve them piping hot on a bed of couscous. Another idea is to thread them onto skewers for something a little bit fun. Enjoy!
What about you? Do you like sharing recipes or do you like to keep your best recipes a secret? Clearly I’m terrible at keeping recipe secrets!
Moroccan meatballs with yoghurt sauce
- 500g lamb mince
- 2 eggs lightly beaten
- ½ cup breadcrumbs (homemade sourdough are the best)
- 1 onion chopped finely
- ½ tsp of any or all of the following dried herbs – Moroccan spice, paprika, coriander, parsley, nutmeg
- 1 tablespoon of fresh coriander or parsley, chopped
- 50g Greek feta, cut into 1cm cubes.
- 200g tub plain yoghurt
- 2 cloves garlic, crushed
- 2 tbsp lemon juice
- ½ tsp dried dill
- Pre-heat the oven to 180C fan-forced.
- Line a tray with aluminum foil and place a rack on top of it.
- Combine the lamb, eggs, breadcrumbs, onion and herbs and squelch together until well mixed.
- Roll mince mixture into golf ball sized balls.
- Place a square of feta on top of each ball and enclose it in mince mixture.
- Put the meatballs on the rack and cook for 20-25 minutes or until they are cooked through.
- Make the yoghurt dressing by combining the yoghurt, garlic, lemon juice and dill.
- Serve the meatballs over couscous with a drizzle of yoghurt dressing.
I am Claire & I love food. Here you'll find my favourite recipes, tips, tricks, restaurants & plates full of frivolity with the odd crafty post. New inspiration posted daily.
This looks like a wonderful meal for a winter’s night. What great flavour these meatballs must have. Love how you got that cheese in there! And the yoghurt dressing would be divine xx
Yes it’s a pity it didn’t stay in there as a nice surprise. Oh well, as I said, I’m terrible at keeping secrets even just ‘there’s cheese hidden in there’ secrets.
Moroccan meatballs is one of my very favourite meals. I don’t think I’ve tried to photograph them before but I’ll do it when I recreate your recipe. I love the hidden secret inside. (well, not so secret if you look at the oozing.)
They’re tricky to photograph Maureen! Yep… I’m not too good at keeping secrets even when it’s food!
Claire, I reckon you must be psychic! The other day I was checking out recipes for pork mince and you sent one and then today, recipes for lamb mince and there you go again! We do eat more than mince, truly, I’m just trying out new flavours! Thank you for your blog, looking forward to our Moroccan meatballs tonight.
Ooh Liz let’s see if I can get three out of three. I wonder what will come next?! Enjoy your meatballs.
these looks so yum! yes I am terrible with keeping my recipes a secret too. I had in mind to make a cookbook but now everyone has all my recipes they don’t need to buy it now
Yes I think I’ve blown my chances of a cookbook too Corrie.
Gorgeous looking recipe Claire! We had Moroccan food the other night and it was heaven. There’s nothing quite like it!
I had Moroccan curry for dinner tonight and leftover meatballs for lunch. It has been a Moroccan day!
Woo hoo my meatballs are famous!! I love to serve them with a jewel cous cous, turkish toast and a yoghurt dressing too. I feel very special to see them written up like this! x
They are indeed! Oh yes some Turkish bread would be lovely. I’m still yet to cook pearl couscous. Shall add it to the list. x
Claire, what a fun, delicious sounding meal! I love all the flavors going on here and I think you made it quite enticing looking!
Thanks Chris! It’s much more delicious than it looks too!
What a delightful sounding recipe, Claire. I like the feta inside the meatball but wonder how Moroccan that is. We were in Morocco last November but I don’t recall seeing a dish like this on the menu.
Good question Eva. I’m not sure if feta is Moroccan. Maybe we should say Moroccan meatballs stuffed with feta?