Moroccan Lamb Meatball Appetizers
These Lamb Meatball Appetizers come together in a flash and are made with moroccan-inspired spices for plenty of flavor! Pair them with a 2-minute Herb Yogurt Dip and serve up this festive platter for Christmas, New Year's, or any holiday that requires a crowd-pleasing appetizer.
Servings 38 meatballs
Ingredients
For the Meatballs
- 1 and 1/2 tsp cumin
- 1 tsp coriander
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/2 tsp paprika
- 2 tsp salt
- 1/2 tsp pepper
- 2 lbs ground American lamb
- 2 large eggs
- 2/3 cup breadcrumbs
- 1/2 cup olive oil
Herb Yogurt Dip
- 2 cups plain yogurt
- Drizzle of olive oil
- Pinch of salt
- Pinch of pepper
- Handful of fresh parsley, finely chopped
Instructions
- Prep: Line two baking sheets with foil, and place an oven-safe rack (like a cookie cooling rack) on each. Spray lightly with nonstick spray and set aside. Preheat your oven to 400° F.
- Make the Meatballs: Stir together all the spices in a small bowl. Add all meatball ingredients to a large bowl, with the spice mix, and combine everything with a spoon or clean hands until combined, avoiding over-mixing. Roll the mixture into small, two-bite size meatballs, about 2 tablespoons in size. Place in rows on the prepared pans.
- Bake: Bake meatballs for 13-18 minutes, until an internal temp of 160° F is reached (for medium done meatballs) or 170° F (for well done meatballs).
- Make Yogurt Dip: Stir together all dip ingredients, tasting and adjusting the seasonings as desired.
- Serve + Store: Serve the meatballs warm from the oven on wooden skewers, alongside the dip. Keep leftovers in an airtight container in the fridge for 3-4 days.