These lands lamb meatballs they are packed with Moroccan flavor thanks to cumin, paprika, coriander and parsley. An onion is grated into the mix, making them perfectly tender and juicy. The simplicity of baking makes them the ideal weeknight dinner to serve alongside bread and a simple salad.
In Moroccan cuisine we have many versions of kefta, both in the form of skewers and meatballs. You’ll sometimes find these meatballs made with cinnamon or ras el hanout and simmered in a tomato-based tagine.
There really is nothing better than a tender, juicy meatball. You know the type; those with a melt-in-your-mouth consistency, oozing flavour.
These tasty lamb meatballs achieve this perfectly springy texture thanks to three key ingredients: an egg, breadcrumbs and a grated onion. More on that later!
With a blend of spices, fresh herbs and exclusively ground lamb (there’s no beef here), Moroccan flavors are boldly present. Plus, they’re oven baked for super quick and easy cleanup.
If you like these classic flavors, be sure to check out my collection of traditional Moroccan recipes.
Ingredients
- minced lamb
- egg
- breadcrumbs
- small red onion, grated
- garlic, grated
- parsley, chopped
- coriander, chopped
- cumin
- paprika
- salt
- black pepper
Find the full ingredient list with exact quantities in the recipe card below.
Step by step instructions
Tip: I recommend using a cookie scoop to create uniformly sized meatballs. Gather, then roll it with your hands. Coat your hands with a drop or two of olive oil to prevent sticking while rolling.
Tasty pairings
These meatballs are a wonderful blank canvas that you can easily build on. They are wonderful served with pita bread (or any type of bread) and fresh veggies like tomatoes, cucumbers, and lettuce.
They are especially delicious when paired with a yogurt dip or this 5-Minute Tahini Dip.
Here are some other ideas:
3 key ingredients for tender meatballs, every time
There are a lot of great meatball recipes out there, and many of them rely on eggs and/or breadcrumbs to keep things moist and juicy.
A secret ingredient that many of them are missing? Grated onion.
Here’s a rundown of the 3 key ingredients and why they’re essential for a perfectly tender meatball:
- Grated onion: This key ingredient adds moisture and flavor to the meatballs, as well as a soft, spongy texture.
- Egg: The egg helps hold everything together and keeps the meatballs from falling apart.
- Breadcrumbs: The breadcrumbs absorb excess moisture, preventing it from escaping from the meatballs during cooking. This moisture retention creates a light and airy texture in the final result.
While I really like to bake them, feel free to fry them at 400°F in a deep fryer for about 8-10 minutes!
More Moroccan recipes
Bismillah,
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Description
These lands lamb meatballs they’re packed with Moroccan flavor thanks to cumin, paprika, coriander and parsley. An onion is grated into the mix, making them perfectly tender and juicy. The simplicity of baking makes them the ideal weeknight dinner to serve alongside bread and a simple salad.
- Preheat the oven. Set oven to 375°F.
- Combine all the ingredients. In a medium sized bowl combine the ground lamb, egg, breadcrumbs, grated onion, garlic, chopped herbs and spices and mix well.
- Form the meatballs. Form the meatballs into evenly sized balls (see note). Place on a lined baking tray.
- Cook and enjoy. Cook until meatballs reach an internal temperature of 145°F, about 20 to 25 minutes. Enjoy!
Notes
- Feel free to air fry them at 400°F in a deep fryer instead of the oven for about 8-10 minutes!
- I recommend using a cookie scoop to create uniformly sized meatballs. Gather, then roll it with your hands.
- Coat your hands with a drop or two of olive oil to prevent sticking while rolling.
