These are not your grandma's meatballs! The exotic blend of spices used to make these little gems is amazing. These tasty meatballs have a wonderful combination of exotic spices and are fabulous as an appetizer or a main dish.
This ultra-flavorful dish is based upon a version of North African meatballs served in France, where they are called boulettes. Both the sauce and the meatballs are loaded with spices. In my family, this is a keeper.
These tasty saucy North African lamb meatballs can be an appetizer or a main meal when served with a side of basmati, or even regular long grain rice or couscous. You need these in your life.
Moroccan Lamb Meatballs
This dish also contains a nice touch: apricots which add a really interesting taste, it was kind of an experiment of sorts on my part. I've used apricots before in dishes such as my lamb stew infused with rosewater. I thought, why not use them in my saucy North African lamb meatballs?
Apricots have a unique flavor and texture. They are originally from China and by way of traders made their way to India and Tibet. Apricots have been around for about 5,000 years. By 60 BCE apricots were known by the Greeks and were later introduced to the Roman Empire.
Read also: Culinary Traditions of North Africa
The little bit of saffron I used, truly makes this dish. I love the floral quality of saffron, it goes well in so many dishes. Anyhow, I remembered that I had a packet of saffron in my pantry, a gift from a friend of my mother in law.
Ingredients and Preparation
Meatball Ingredients:
- Ground lamb
- Dry spices: cumin, salt, dried oregano, paprika, allspice
- Bread crumbs
- Cilantro
- Mint leaves
Sauce Ingredients:
- Olive oil
- Garlic
- Onion
- Vegetable broth
- Tomatoes
- Parsley
- Apricots
- Saffron
Instructions:
- Place all the dry spices in a small bowl and blend well.
- Mix into the meat. Add in the cilantro, mint leaves and breadcrumbs.
- Form lamb into 1" meatballs. I like to use a cookie scooper.
- Heat olive oil on medium heat in a Dutch oven or large braising pan then sauté onions and garlic until translucent. Do not brown the onions and garlic.
- Add in the lamb meatballs then cover so they brown lightly. This takes about 5 minutes covered.
- Add the vegetable broth, and tomatoes. Bring to a light boil on high heat.
- Turn down heat to low and add parsley, apricots, and saffron. Cook covered for about 25 minutes.
- Add salt to taste. Cook uncovered on low to reduce to your desired consistency. I like mine kind of chunky like a salsa with very little liquid.
Serving Suggestions
Blended with North African spices, you can serve these meatballs as the main dish with flatbreads and plain yoghurt, couscous, or your preferred sides.
Storage and Reheating
How long can I save and store lamb kofta?
- You can store in the refrigerator for up to 3-4 days in an airtight container.
Can I freeze lamb meatballs?
- Yes, these freeze quite well in the sauce. Be sure to completely cool before freezing. You should freeze in an airtight container for best results.
Can I make the meatballs ahead of time?
Read also: Comparing Africa and North America
- Yes, you can make this a day ahead and reheat covered in an oven proof dish for about 20-30 minutes at 300° F.
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