| Other Recipes | Moroccan Meatballs with Cumin, Cinnamon & Mint | Home |
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3 tablespoons olive oil
1 large red onion, diced
1 1/2 lb ground or minced lamb
8 garlic cloves, pressed
3 eggs, lightly beaten
1 cup loosely packed Italian parsley, finely chopped
1 cup (don’t skimp) loosely packed fresh mint leaves, finely chopped
2 tablespoons cumin
2 teaspoons cinnamon
1 lemon
Warm oil in pan and saute onion until soft. Let cool in large bowl. Add
remaining ingredients and mix well. Form mixture into walnut-sized balls and
place on lightly oiled cooking sheet. Broil about 4 inches from heat for about
10 minutes, turning once or twice to cook evenly. Squeeze lemon juice over balls
and serve.
Makes about 50 balls, depending on size. May be refrigerated for a day before
cooking, or cooked and reheated.