Moroccan Lamb Meatballs
Ingredients
FOR THE LAMB MEATBALLS
- 900 grams of ground lamb
- 1 Tbsp. Ras El Hanout (Moroccan spice blend)
FOR THE DIPPING SAUCE
- 1/2 cup fig jam
- 1/2 cup water
- 1 Tbsp. Fig balsamic vinegar
- 1 Tbsp. Pomegranate balsamic vinegar
Directions
These easy Moroccan lamb meatballs are a fun twist on the classic. Full of flavour from a great combination of spices and a fig dipping sauce. It’s the perfect party appetizer for easy entertaining. Serve plated with the dipping sauce on the side. Your guests will do the rest.
SAUCE DIRECTIONS
- Combine all the ingredients in a small saucepan.
- Using a small whisk, blend until smooth.
- Bring to a boil, then reduce heat.
- Cook until thickened (about 10 minutes).
- Whisk during cooking to keep the mixture smooth.
- The sauce is ready when it nicely coats the back of a spoon.
- Remove from heat.
- Place in a container and let cool.
**NOTE** The sauce can be made ahead of time. Place in a sealed container in the fridge till ready to use. Best used at room temperature. You can also warm it slightly before serving.
MEATBALL DIRECTIONS
- In a large bowl, combine the ground lamb and seasoning.
- Shape into 1 1/2 inch meatballs (about 30).
- Place meatballs onto double-pronged skewers (about 5-6 per skewer) **Do not crowd them**
- Heat the grill to MEDIUM-HIGH
- Spray grates with oil.
- Grill the meatballs for about 10 minutes (until cooked), turning several times to brown all sides nicely.
- Remove from grill.
- Take meatballs off the skewers and pile them onto a plate.
- Serve with dipping sauce.
Optional meal suggestion
Serve as a main meal by pouring the dipping sauce over the meatballs while still warm. Serve them with naan bread or pita with fresh spinach and thinly sliced red onion.
ENJOY!
Gloria @homemade & yummy
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