Glazed Moroccan Spiced Meatballs
Make Moroccan lamb meatballs using simple Middle Eastern spices for a delicious app or dinner. The sweet and savory apricot glaze is the perfect accompanyment.
Servings: 43 Mini Meatballs
Calories: 40kcal
Ingredients
- ½ cup apricot preserves
- Zest from 1 lemon
- Juice of ½ lemon
- ½ teaspoon Cayenne Pepper
- 1½ teaspoon kosher or course sea salt DIVIDED
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground coriander
- ¼ teaspoon ground allspice
- 1 lb ground lamb
- 3 scallions green and white parts chopped
- 2 garlic cloves minced
- 1 tablespoon tomato paste
- ⅓ cup flat-leaf parsley leaves chopped
- 2 tbsps mint leaves chopped
- ⅓ cup finely diced dried apricots
- Toasted pine nuts
Instructions
- Heat oven to 375°F. For the glaze: Stir together the apricot preserves, lemon zest and juice, ½ teaspoon salt and cayenne pepper. Set aside.
- [Note: to serve the meatballs and glaze over rice or couscous, double the glaze recipe]
- In a small bowl combine the remaining 1 teaspoon salt, cumin, cinnamon, ginger, coriander, and allspice. In a large bowl mix together the ground lamb, scallions, garlic, tomato paste, parsley, mint, dried apricots and spice mixture.
- Roll mixture into 1-inch balls and place on a parchment-lined baking sheet. Bake until cooked through, about 20 minutes. Remove from oven and brush generously with glaze. Serve with extra glaze and topped with extra mint and chopped pine nuts. Can be served room temperature if desired.
Notes
• Nutrition facts are for 1 meatball and glaze.
• Serving suggestions:
- Serve with rustic bread or baguette slices for a fun appetizer.
- Serve meatballs over rice or couscous with extra glaze for a main dish.
- Serve over a salad.
Nutrition
Calories: 40kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 65mg | Potassium: 47mg | Fiber: 1g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
