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
Made a version with Israeli couscous cooked in rich homemade lamb stock that I had in the freezer. Delicious and easy!
That’s so great to hear Nanette! Thank you for taking the time to let me know! N x
Loved these little meatballs, flavor was excellent. I cooked mine on aluminum foil on the barbecue.
Wouldn’t change a thing!
Love hearing that Claudia! Thanks for letting me know! N x
I cooked the meatballs in the oven which left them soft/mushy, next time I’ll use the skillet method. Made with NYT homemade pita. I could drink the yogurt sauce.
Hmm that’s strange, mine work fine in the oven. Glad you loved the SAUCE!! N xx
I know, it is strange. I had a hard time with the chicken wings, too. Something must be up with my oven temp.
This worked a treat! The 3rd recipetin eats I’ve tried. This too was a hit with the family.
Hi Nagi. I made these last night, delish!! As it’s freezing here, I swapped the salad for roasted peppers and onions, mixed the yogurt with some ras el hanout (only a little bit!). I don’t usually eat lamb, I have a ‘thing’ about it, but I’ll definitely be making these again.
I love getting your emails, please don’t ever give up!! Big hugs for Dozer 🐕
Oh my goodness these were full of flavour…absolutely delicious. I assumed you could fry or bake – you don’t have to do both? A previous visitors comment seemed to suggest you do both but I just put them in the oven only which seemed fine!
Hi Suzie, so glad you enjoyed this!! Definitely do NOT need to do both, let me double check the wording to ensure it’s clear! N xx
Nagi, I am loving this site! This is the third recipe of yours that I have made this week and these meatballs were delicious (even after I mistakingly added the oil to the meatball mixture when it says in big writing not to), The only other feedback I have is around timings, it says 15mins prep and 10 mins cook when really it’s at least 16 minutes frying the meatballs in two batches and then another 20 mins in the oven. Anyway, that aside, thanks again for providing such great tasty recipes.
I’m sorry the timing was a bit off for you but I’m so glad you enjoyed this Ben! N x
Love your how-to videos Nagi, even after I read your post and drool over the pics the video just sums up how easy this recipe is to whip up. Great flavours.
Thanks so much Anna! Hope you have a FAB WEEKEND! N xx
Made these last night. Terrific as usual. Have tried many of your recipes and always go to the site for inspiration, when we both say what are we having for tea. Great to find so much variety and simple to cook. Keep up the great blog.
Whoot! So pleased to hear that Kim, thanks for taking the time to leave a review! N xx
Hi Nagi, I am a devoted tineats cook. I cooked these little gems last night with the carrot and red cabbage coleslaw. My family thought they were the best. I loved the crunch from slaw and the meatball flavour with the yoghurt dressing. Leftovers were scooped up into zip lock bags and taken to work today for lunch. I have been cooking a lot of your recipes over the past 2 months. Probably 4 nights out of 7 I cook what ever you email me, which makes it easy to decide on what’s for dinner tonight. I think my family is so happy with a change of meals and don’t know what’s being served next. All of the meals are delicious and easy which is what I like. So a huge THANKYOU for your blog I love it and Dozer is pretty cute. I have loved the recipes from USA – I am cooking the brisket over the weekend and will let you know how I go. Thank you again
I’m so pleased to hear that Marlene! Thanks for taking the time to share your thoughts on this recipe 🙂 N xx
Oh wow these look so good! Love meatball Monday already. I bet these also go great with a tortilla or taco 😋
Ugh YES TO THAT!!!! 😂
I LOVE lamb! These meatballs look so juicy and the spice combo is fabulous!
Thanks Shadi!! N xx
OMG Tonight I am a hero in the kitchen. My husband absolutely devoured dinner. These meatballs were fabulous. I made them according to the recipe. I can cook but I have a little trouble injecting love into my cooking but sometimes you just run into a recipe that is so good, it just comes together. Thank you Nagi for this one. It’s going into my tried and true recipe file and I will be making it again and again, no changes, it doesn’t need them.
That’s so great to hear Judith! Thanks for letting me know – N xx
Yomii food..! Is Dozer having Yoga class, love it. Magi, Re:spices Fenugreek, Maze, Fennel seeds etcyou may like to check website: http://www.thespicemaze.com Am buying from them during Food Festival, also they have different teas. Keep warm, regards Vera.Is your Mum doing Ok?
BA HA HA! Dozer doing YOGA – TOO FUNNY! Thank you so much for that link, I will have a look now! N xx
Darn it – commented yesterday as I love and make similar ‘meatballs’ quite, quite regularly – the ‘brilliant writing’ arrived at yours and then disappeared !!! Shall try your combo of spices soonest but meanwhile am exchanging [yes, yes, yes, fully with all the details!] that wonderful pic of Dozer with others around the world who have attempted to have theirs so elegantly ‘dressed’ !!! ‘Mine insists o being naked’ has been the usual frustrated reply!!!!
BA HA HA!!! Trust me, Dozer would prefer to be naked, that’s for sure! N xx
Those look very tempting! I couldn’t stop there, though! I also printed the chicken gyros, the flat bread, the chicken schwarma, the lamb koftas, plus the Yakisoba and the Katsu-don on your mom’s recipe blog, too. It’s difficult to pick from among so many temptations, but as problems go, it’s a good one to have–thanks!
You are not alone having small hands, Nagi. I’ve got them, too! One of the best tips I’d ever gotten was to turn jars upside down and bang them flush down on a cork or silicone trivet to break the air-tight seal, which makes jars a LOT easier to open. As you know, if one’s hand barely spans the lid of a large jar, it’s difficult to get a good grip on it, never mind the adequate leverage to power a lid off. My older sister and I are of the same height, wear the same size shoes and rings, but her fingers are a Full Inch longer than mine. Our mother was a couple of inches shorter than we are, but her fingers were half an inch longer than mine, too. Go figure! The boys I’d grown up with used to enjoy measuring their big hands against mine, saying that mine were like cute little monkey feet, and one had predicted my eventual job would be poking cotton into aspirin bottles on an assembly line. LOL! They used to marvel that my entire hand fit easily inside of an empty standard-sized mayonnaise jar, with room to spare. A couple of years ago on a day that suddenly turned very cold, I’d picked up a pair of knit gloves on special by the store check-out to wear home–it wasn’t until I’d gotten home, and had been throwing out the tags I’d taken off the gloves, that I’d realized they were children’s gloves. :-). Oh well….they were a bargain!!!
BA HA HA! I love that you printed out ALL those recipes! OMG I hear you re: opening jars. Thank you rot hat tip!! And I love the words of support – and laughter! N xx
Nagi, these meatballs look delicious and I don’t even like lamb 🙁 I know it won’t be the same but can’t wait to try them with beef!
Oh but it’s so terrific made with beef Julia! Really! 🙂 N xx
I’m a huge fan of Moroccan food, and I do similar meatballs but yours are SO EASY and looks yummy. What I don’t know is to fry them, I splash oil all over, and I burn them. What recommendation or advice you have for me? 🙂
Bake ’em! Lamb and beef bake SO well, stinking hot oven 🙂 Also, refrigerate. They firm up so they roll around and stay round 🙂 N xx
Thank you:)
What a great recipe. Looks yummy.
And Dozer is adorable.
Thanks Maddy! I think Dozer’s pretty adorable too. And I think he knows it too 🙄
Hi Nagi, I’ve made friends with Charlie. After shopping sliced all the protein popped them into baggies to freeze. Made two meals in minutes. Now will work on some of the variations. Also doubled the rice and froze one meals worth. Off to the Asian store to stock up on noodles. Tks Nagi. Beryl
Oooh! I’m so glad you’re friends with Charlie! He plays nice with everyone 🙂 N xx