Moroccan Spiced Lamb Meatballs

Name: Moroccan Spiced Lamb Meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1½ lb (680 g) Ground lamb; ⅓ cup (55 g) Dried apricots, finely chopped; ½ cup (50 g) Panko breadcrumbs; 1 Large egg, room temperature; ¼ cup (40 g) Yellow onion, finely minced; 2 cloves Garlic, minced; 1½ tsp (3 g) Ground cumin; ¾ tsp (1½ g) Ground cinnamon; ½ tsp (1 g) Ground coriander; ¼ tsp (½ g) Ground ginger; ½ tsp (1 g) Smoked paprika; ¾ tsp (4½ g) Sea salt; ¼ tsp (½ g) Black pepper; 2 tbsp (8 g) Fresh cilantro, finely chopped; 1 tbsp (15 ml) Olive oil; 1 cup (240 ml) Plain Greek yogurt (optional); 1 tbsp (15 ml) Lemon juice (optional); 2 tbsp (8 g) Fresh mint, for garnish (optional)

From the MyKitchenBank Kitchen

Fragrant with cumin, cinnamon, and warm Moroccan spices, these baked lamb meatballs are studded with sweet bits of dried apricot. They balance savory, savory ground lamb with aromatic spices and a hint of natural sweetness. Serve warm with a cool yogurt-lemon sauce, over couscous or rice, or as an elegant appetizer with toothpicks.

Prep: 20 min
Cook: 20 min
Wait: 5 min
Total: 45 min
Makes: 24 meatballs (4 servings as main, 6 as appetizer)

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Steps

Before you start

Preheat oven to 400°F (200°C)
Line a baking sheet with parchment paper
Measure all spices into small bowls or ramekins
If egg is cold, let it sit at room temperature for 10 minutes

1
Prep ingredients
- Finely chop the dried apricots into small, roughly 1/4-inch (6 mm) pieces.
- Finely mince the onion and garlic cloves, then chop the fresh cilantro.
- Set all prepped ingredients on the counter near your mixing bowl.
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Tip: Finely chopped apricots distribute evenly throughout the meatballs rather than creating chewy pockets
2
Mix meatball mixture
- Add ground lamb (1.5 lb / 680g), chopped apricots, panko (1/2 cup / 50g), egg, onion, garlic, cumin (1.5 tsp / 3g), cinnamon (3/4 tsp / 1.5g), coriander (1/2 tsp / 1g), ginger (1/4 tsp / 0.5g), paprika (1/2 tsp / 1g), salt (3/4 tsp / 4.5g), black pepper (1/4 tsp / 0.5g), and cilantro to a large bowl.
- Using your hands, gently combine the mixture until just mixed, about 1–2 minutes.
- The mixture should hold together when squeezed but still feel light and moist, not compressed.
- Do not overmix, as this leads to tough, dense meatballs.
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Ready when: Mixture is evenly combined, holds together when squeezed, and feels light
Tip: Keep your hands lightly wet to prevent sticking, or work quickly with dry hands to avoid overworking the meat
3
Shape and oil meatballs
- Lightly wet your hands.
- Working with about 1 tablespoon of mixture at a time, roll each portion into a ball about 1.5 inches (4 cm) in diameter.
- Arrange the 24 meatballs on the prepared parchment-lined baking sheet, spacing them about 1 inch (2.5 cm) apart.
- Drizzle the olive oil (1 tbsp / 15ml) evenly over the meatballs, then gently roll each one to coat all sides with a light sheen of oil.
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Ready when: 24 evenly-sized meatballs, lightly coated with oil, spaced 1 inch apart
Tip: Space them 1 inch apart so hot air circulates freely for even browning on all sides
4
Bake at 400°FOven 400°F / 205°C
- Transfer the baking sheet to the preheated 400°F (200°C) oven.
- Bake for 18–20 minutes.
- The meatballs are done when the exterior is golden brown and caramelized.
- If using an instant-read thermometer, the internal temperature should reach 160°F (71°C) at the center.
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Ready when: Golden brown exterior; internal temperature of 160°F (71°C)
Tip: Avoid opening the oven door frequently, as this lowers the temperature and extends baking time
5
Rest and serve
- Remove the baking sheet from the oven and let the meatballs rest on the hot pan for 5 minutes.
- While they rest, make the optional yogurt sauce: whisk together Greek yogurt (1 cup / 240ml) and lemon juice (1 tbsp / 15ml) until smooth.
- Transfer the meatballs to a serving platter, drizzle with yogurt sauce, and garnish with fresh mint.
- Serve over couscous, rice, or alongside warm pita bread.
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Tip: The 5-minute rest keeps the meatballs tender and allows juices to redistribute

Good to know

Tips

For extra depth, toast the cumin, cinnamon, and coriander seeds in a dry skillet over medium heat for 1–2 minutes before grinding them fresh.
If your lamb is very lean, add 1–2 tablespoons of melted butter or additional olive oil to the mixture to keep the meatballs moist and tender.
These meatballs freeze beautifully—shape them, freeze on a baking sheet, then transfer to a labeled freezer bag for up to 3 months.
Serve as an appetizer with toothpicks and yogurt sauce for dipping, or over couscous with roasted vegetables as a main course.

Make ahead

Uncooked meatballs can be shaped, covered, and refrigerated for up to 8 hours, or frozen on a baking sheet in a single layer, then transferred to a freezer bag for up to 3 months. Bake from frozen, adding 5–7 minutes to the baking time.

Storage & reheating

Room temperature: up to 2 hours (discard if left longer). Refrigerator: up to 4 days in an airtight container; reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through. Freezer: up to 3 months in a freezer bag; reheat from frozen in a 350°F (175°C) oven for 12–15 minutes.

Substitutions

Ground lamb → Ground beef. Use ground beef instead of lamb for a milder flavor. Choose a fattier cut (80/20 blend) to keep meatballs moist.
Dried apricots → Dried cranberries or raisins. Substitute for a slightly tarter flavor while keeping the same sweet-savory balance. Use the same weight.
Fresh cilantro → Fresh parsley. Use flat-leaf parsley if cilantro is unavailable or if you find its flavor too strong.
Panko breadcrumbs → Regular unseasoned breadcrumbs. Panko creates a slightly lighter, more tender texture, but regular breadcrumbs work fine in the same quantity.