Beautifully spiced Moroccan Lamb Meatballs served with a Mint Yoghurt Sauce. Stuff into pitas, pass them around at a party or pile over pilaf! This is such a great recipe for lamb mince. Lamb loves Middle Eastern spices!
Juicy Lamb Meatballs with Moroccan flavours!
These Moroccan Lamb Meatballs are inspired by a visit to the Lakemba Night Markets (Sydney) during Ramadan, a holy month for Muslims which involves intensive prayer and fasting from dawn to dusk.
During this period, the main drag of Lakemba transforms at night with food stalls lining the pavements and is a popular place to enjoy iftar, a communal feast to break the fast.
If you love Middle Eastern food, you’ll be in street food heaven. A vibrant, lively mood, the smell of charcoal, the sizzle of BBQ’s, and the most amazing smell of spices that Middle Eastern food wafts through the street!
One of the (ahem – many!) things I’ve enjoyed from these street stalls are spiced lamb meatballs stuffed into pita pockets. So I’ve created my own version using the spice mix from my Middle Eastern Lamb Koftas recipe. Lamb is a protein made for heady Middle Eastern spice flavourings! It pairs so well, and the smell when they’re cooking are outrageous!
What you need for Moroccan lamb meatballs
It’s all about the spice mix. And you’ll be delighted to see they’re all pantry staples – there’s a good chance you’ve got them all!
Lamb mince (ground lamb) – Lamb is a favourite in Middle Eastern cuisine! However, these meatballs would also be terrific made with beef, chicken or turkey.
Onion – A key flavour base in most of my savoury dishes! My secret for extra tasty, extra soft meatballs is to grate the onion over the breadcrumbs so it soaks up the juices. It softens the panko which makes the meatballs juicier and more tender.
Plus, if you use diced onion you’d need to cook it separately beforehand. When it’s grated, there’s no need!
Panko breadcrumbs – Adds bulk and absorbs moisture so the mixture isn’t too wet to form meatballs. Panko breadcrumbs are easy to find these days in the Asian and breadcrumb aisle of grocery stores. Ordinary breadcrumbs (smaller and finer, like sand) can also be used but the meatballs will not be quite as tender.
Egg – For keeping the meatballs together. World’s best food glue!
Garlic – Very rare to find savoury dishes on my website that don’t involve garlic!
Spices – Classic Middle Eastern mix. Cumin, coriander, paprika (any, I like smoked), cinnamon (Middle Eastern secret ingredient!), cayenne pepper (spiciness – feel free to increase or omit).
Coriander/cilantro – For a hint of freshness and for visual purposes too. Really worth using, though it can be substituted with parsley.
For the pita pockets
Here’s what you need to make stuffed pita bread pockets:
Pita bread or small Lebanese bread – Anything that can be cut then pried open to stuff. Most of the photos in the post are the slightly thicker “bready” pita pockets. However, small Lebanese bread will work too – pictured below. You’ll fit 3 meatballs in each half.
Flatbreads would be great too. Stuff and roll!
Leafy greens – Fresh lettuce, tomato and red onion – For stuffing. There’s no need for dressing, just plain is fine. Plenty of flavour and juices from the meatballs, plus the mint sauce!
Dressed leafy greens – Shredded purple cabbage, carrot, mint salad pictured in the pita pocket below. This is like a Middle Eastern style slaw and pairs beautifully with the Moroccan spicing in these meatballs, as well as adding a lovely splash of colour!
How to make Moroccan meatballs
1. The mint sauce
Blitz the fresh mint, lemon and salt with just 1/4 cup of yogurt. Then stir the remaining 1/2 cup of yogurt. Why 2 steps? Because blitzing breaks yogurt and makes it thin and watery. To avoid this, blitz a bit first, then stir in the remaining yogurt.
Mint sauce thickness – The above photo shows the consistency of the mint sauce. Thin enough to drizzle but thick enough to cling! Keep it in the fridge until required.
2. Make the meatballs
Grate the onion into a bowl using a standard box grater. Why grate? Because the strands are fine enough so the onion doesn’t need to be cooked separately before mixing into the meat. Also, the onion juices mix throughout which adds extra flavour. Win, win, win!
Mix – Put all the remaining meatball ingredients in a bowl and mix well with your hands.
Portion – I use a cookie scoop to portion the mixture into 20 to 22 meatballs.
Roll the mixture into rounds with your hands.
Tip to keep meatballs rounds – Refrigerate the meatballs for an hour to firm up the mixture before cooking. This will help them stay more round as you cook on the stove.
Pan fry for 8 minutes, rotating to brown all over. These days, I use a spoon and fork to turn the meatballs rather than tongs. I find it easier and also it helps maintain the round shape of the meatballs.
Baking option – The recipe also includes a baking option. I do prefer pan frying over baking because you can get better colour on the outside without overcooking the inside. However, for lamb meatballs, baking works better than other proteins because it’s a fattier meat.
Once the meatballs are cooked, transfer onto a plate and they’re ready to serve!
Proof of juicy insides:
How to serve these Moroccan meatballs
Stuffed in pita pockets, as pictured throughout the post, with fresh lettuce, tomato and onion, drizzled with the mint sauce. Or piled high over a beautiful fruit and nut pilaf, or the golden Jewelled Rice Pilaf that I shared recently.
Or – make salad bowls! I can see them served on the side of a Pearl Couscous Salad, or toss through a Middle Eastern Chickpea salad. Like a meatball salad. YES.
So many possibilities. Share other ideas below! – Nagi xx
Watch how to make it
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Moroccan Lamb Meatballs
Ingredients
- 1 1/2 tbsp olive oil (for cooking)
Meatballs:
- 500 g / 1 lb lamb mince (ground lamb) (Note 1)
- 1 small onion , grated using box grater (~1/2 cup, including juices, Note 2)
- 1/2 cup panko breadcrumbs (sub ordinary)
- 1 egg
- 2 cloves garlic, crushed
- 1/4 cup coriander/cilantro leaves , finely chopped
- 1 1/2 tsp EACH cumin, coriander, paprika (any, but I like smoked paprika)
- 1/2 tsp EACH cinnamon, cayenne pepper (add more for spicy)
- 1 tsp cooking/kosher salt
- 1/4 tsp black pepper
Minted Yoghurt Sauce (Note 3):
- 3/4 cup plain yoghurt (I use Greek)
- 1/2 cup (tightly packed) mint leaves
- 2 tsp lemon juice
- 1/4 tsp cooking/kosher salt
To Serve as pockets:
- 4 pita pockets , Lebanese or pita bread
- 5 cups shredded lettuce (iceberg, cost/romaine)
- 2 tomatoes , halved, thinly sliced
- 1 red onion , halved, finely sliced
- OR Shredded Red Cabbage, Carrot and Mint Salad (instead of lettuce, tomato and onion)
- Extra coriander/cilantro leaves, finely chopped (optional)
Instructions
- Mint yogurt sauce – Set aside 1/2 cup yogurt. Place all other ingredients in a jug that fits the head of a stick blender. Blitz until it turns green – it will be runny. Stir in reserved yogurt (this thickens it again). Refrigerate until required.
- Meatballs – Place all Meatball ingredients in a bowl. Mix well with your hands. Measure out 1 heaped tablespoon, then roll into balls. Repeat with remaining mixture – should have 20 – 24 meatballs.
- Cook – Heat oil in a large non stick pan over medium heat. Add half the meatballs and cook, turning to brown all over, for 8 minutes, or until cooked through. Transfer to plate. (Oven option – Note 4)
- Serving – Cut pita pockets in half, warm for 10 seconds in the microwave, then pry it open. Stuff with lettuce, tomato, onion, then meatballs (I do 2 per half pocket). Drizzle with Mint Yogurt Sauce and fresh coriander.
Recipe Notes:
Nutrition Information:
Originally published July 2017. Updated in April 2022 with a much better video – because I love these meatballs so much! The spicing was also improved slightly.
I Get A Round: More Meatball Recipes
Life of Dozer
It still fits! (See Life of Dozer photo below for context….)
And from the original publication date in 2017:
All that mocking of the photo of him in his hoodie. I ask you – does he look unhappy? Humph! He looks perfectly comfortable to me! 😂 #MockingDozerIsFun
The flavor Nagi! I did half lamb and half beef and they were almost melting in our mouths.
Outstandingly good. Juicy, super tasty and great information, as always.
Very good recipe which I made last night, I can’t remember though when I last cried so much as when I shredded the onion😭
This I will definitely make.
Very unique ingredients and looks so good. Dozer looks like he is ready for his yoga workout to me!
How well do the meatballs freeze? I can’t think of anything better than whipping out these from the freezer and just finishing the rest of the recipe in a jiffy.
Hi Nagi, I know this has nothing to do with “meatballs” of any sort, but thought you’d be the one to ask because of your heritage. Would you have a recipe for “Japanese Castella Cake” as I’ve seen it used in the base of a Cheesecake and thought it very interesting, hoping you can help me out.
By the way hubby and I are booked to go on a cruise to Japan later this year, we’ve been before, but the tsunami had other ideas of us seeing the “Cherry Blossoms”. I realize we won’t get to see it this next time either, but hey there’s always a chance of another trip.
Can you please give metric weights for cup measurements (fluid/herb/salad/solids) for future recipes? Thanks
One of the things I like about your recipes is substation. “If you haven’t got this, use that.” I had 200 g of fatty beef mince. Had just seen a method for blitzing burger meat in a blender. Decided to give it a try using your meatball recipe. Halved everything except the fresh cilantro, which I love. Still used one egg. Once it was mixed I thought the cinnamon overpowered it. How wrong. Once it was cooked it was perfect. The meatballs were juicier than normal so I think I’ll use the blender method again. Unlike a previous reviewer, I don’t care if you repeat similar recipe ingredients because we don’t all see the first one and sometimes we’re just looking for something to cook right now. Let’s face it, a Mediterranean base recipe is probably a Mediterranean base recipe that can be used many ways.
Thank you for your acknowledgment and respect for ANZAC Day Nagi. It’s such an important part of our history and a day for all Australians to reflect on the sacrifices so many have made in their service of our nation.
I love your recipes and have made several of them successfully.
Can the prepared meatballs be frozen? If so, should they be frozen raw or cooked? How should leftover meatballs be reheated?
Thanks for your recommendation..
This looks really good, I made your sticky chicken drumsticks from your book (my book now) on Saturday, yum yum pigs bum.. Also, take no notice of people with negative comments, Dozer is loved and he loves you back, I can see that from miles away,.. I have a cat currently fast a sleep now in a dolls dressing gown 🙂 Lots of love from the Viking x
Thank you Nagi for your Anzac Day remembrance. It was very much appreciated.
You have become my faithful companion in the kitchen. I am working my way through the cookbook with the addition of some new recipes you send us each week. All successful and loved by the family.
I thought it was a new recipe. This is same as the lamb kofta kebabs recipe. Only the shape is different…
Actually the spicing is different 🙂 N x
My Grandfather was at Gallipoli. Appreciated your rosemary & red poppy.
Lest we forget.
“Lest We Forget” 🙏
Made these for our daughter when she was 15 months old. She didn’t like them right away, but myself and my partner were literally picking her discarded pieces of the floor to eat them because they are SO FREAKING GOOD. She sadly eats them now. Harder to steal pieces. Make a double batch and put them in the freezer. YUM
This message – SO FUNNY!!! 😂
This was SO delicious. Everything about it. Will for sure be going into our recipe rotations.
Nagi-san, konnichiwa! I’m a huge fan of your recipes and your moms. (*^^*) I’m looking forward to have your new book.
This is actually a question regarding Moroccan meatballs. I have an ambition to cook this for a party, with 6 lbs of lamb but I’m not sure how I should handle spice increase. Am I doomed? Would it be better if I prep, say 2 lbs a time and do in batches with 50% increase (except cayenne) of spices?
Thank you for your advice!
Made exactly stated. I did make the meatballs using a 1 inch scoop and then baked at 350 for about 20 minutes. So good!
Thanks again Nagi for a yummy recipe. Nice and easy to put together too.