Moroccan Lamb Meatballs
A glorious lunch that will please a crowd
Ingredients
- 500 grams Lamb Mince
- 50 grams Dried Apricots About 5-6 Apricots
- 1 Egg
- 1.5 tsp Nigella Seeds
- 1 tsp Ground Cumin
- 1 tsp Cinnamon
- 2 tbsp Honey
- 25 grams Breadcrumbs
- Pinch Salt
Instructions
- Lightly beat the egg.Chop the dried apricots into small pieces.
- In a large bowl put the Lamb Mince, Breadcrumbs, Nigella Seeds, Cumin, Cinnamon, Honey, Chopped Dried Apricots and a pinch of saltAdd the beaten Egg and mix to combine.(Either with your hands or a wooden spoon)When it is completely combined and the ingredients are evenly distributed throughout the meaty mixture you may stop.
- Take a small amount of mixture in your hands and roll into a ball shape and place on a tray.(I get 16 golf ball sized meatballs out of this mix by eye or I use a heaped tablespoon and get about 24 smaller meatballs)
- Heat a frying pan over a medium heat.Add some oil to your hot pan and swirl to coat.
- Place your meatballs in the pan and fry turning to brown evenly. They should be cooked through in 8 -10 minutes.(You can do these in batches if you need to)
- To serve mix 5 tbsp mayonnaise with 1 head tsp Harissa, warm pittas and stuff with rocket, harissa mayo, meatballs, chopped fresh coriander, smashed almonds and pomegranate seeds.
Notes
LEFTOVERS TIP
Leftover meatballs work brilliantly on flat breads to make a Moroccan style pizza. Have them in a salad or in lettuce cups for a healthier meal.I Love putting meatballs in a dish with chopped tomatoes, drained chickpeas, chopped orange pepper & sliced courgette and baking in the oven to create a Moroccan casserole.