Moroccan Lamb Meatballs
(1 reviews)
Prep time:
15 min
Cook time:
40 min

A simple recipe for Moroccan Lamb Meatballs that truly impresses your family and friends.  Deliciously seasoned with Moroccan spices, saffron, lemon and olives.

D. Helyar
1lb ground lamb
3 onions
1 lemon (zest, juice and quartered)
1 tsp ground cumin
1 tsp ground cinnamon
1/3 cup parsley, flat-leaf, chopped
1/8 tsp cayenne pepper
2 tbsp olive oil
1 tsp ginger, freshly grated
1 red chilli, deseeded, finely chopped
saffron (pinch)
1 cup lamb stock (chicken stock if lamb stock not available)
1 tbsp tomato paste
100g kalamata olives, pitted
1/4 cup coriander, chopped
  1. Using a food processor chop onions finely
  2. Using a large bowl add ground lamb, half of the onions, lemon zest, ground cumin, ground cinnamon, lemon zest and parsley
  3. Mix thoroughly to ensure all ingredients are fully integrated.
  4. Create meatballs approximately 1" in size and set aside
  5. Using a large saucepan heat olive oil
  6. Add remaining onions to saucepan along with ginger, red chilli and saffron
  7. Saute for 5 minutes until onions softened
  8. Add lamb stock, lemon juice, tomato paste and olives and stir
  9. Bring mixture to a boil then reduce heat
  10. Gently add the meatballs into the saucepan and cover for 20 minutes occasionally gently stirring/turning meatballs
  11. After 20 minutes add coriander and lemon wedges
  12. Cover and allow to cook another 10 minutes
  13. Serve with couscous and enjoy!



Whenever grating a lemon for zest it is best to use a fresh ripe lemon.  Lemons that have been around for awhile are very difficult to zest.

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