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Moroccan Lamb Meatballs

From Independence,VA

<p>Serve with tzatziki sauce in mini pita bread</p>
Source: Recipe Tin Eats (Entered by Charlotte Hanes)
Serves: 4

1 pound ground lamb
1 small onion grated with juices
1/2 cup breadcrumbs
1 egg
2 cloves garlic, crushed
1/4 cup cilantro leaves finely chopped
1 tsp each cumin, coriander, paprika
1/2 tsp each cinnamon, cayenne pepper
1/2 tsp salt
1 tsp black pepper or more
1 tbsp Olive oil

Step by Step Instructions
  1. Place meatball ingredients except oil in a bowl. Mix well
  2. Measure out 1 heaped tablespoon, then roll into balls. REpeat with remaining mixture. Should have 22-24 meatballs
  3. Heat oil in skillet over medium heat. Add half the meatballs and cook, turning to brown all over, for 8 minutes or until cooked through.Transfer to plate and cook remaining meatballs
  4. cut pita pockets in half or use mini pockets. Warm pita and pry it open. Stuff with salad*, then meatballs. Finish with Tzatziki sauce
  5. *salad: Can be shredded red cabbage, carrot and mint salad or lettuce leaves/tomato slices/ finely sliced red onion