Moroccan Lamb Meatballs
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This variation features warm Moroccan spices like cumin, coriander, paprika, and cayenne. Use them all, and use the amounts listed for best results. You'll find the complete recipe and air frying instructions on the page.
Ingredients
- 1 lb ground lamb
- 1 large egg
- 1/4 cup plain breadcrumbs
- 2 tablespoons fresh cilantro, chopped
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Season it upThis variation is self-seasoned
Steps
- 01Combine all ingredients. The spice blend here is heavier than the base recipe. That's intentional.
- 02Roll into golf ball sized portions.
- 03Refrigerate for 15 minutes.
- 04Ready for the air fryer.
- 05Serve in a tagine-style tomato sauce, over couscous, or in a pita with harissa yogurt.
The difference between this and the base lamb meatball recipe is the warm spice load. Cumin, coriander, paprika, cayenne, cinnamon, ginger. They work together as a group. Don't cut any of them. The cilantro is doing the same work that mint does in the base version but pulling the flavor in a North African direction.
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How to Air Fry It
- 01Preheat the air fryer to 380°F (193°C).
- 02Mix ground lamb with your desired seasonings and form into 1.5-inch meatballs.
- 03Place the meatballs in the air fryer basket in a single layer, leaving space between each.
- 04Air fry at 380°F (193°C) for 10-12 minutes, shaking the basket halfway through the cooking time.
- 05Ensure the internal temperature reaches 160°F (71°C), then let the meatballs rest for 2 minutes before serving.
Lightly spray the basket or tray before cooking.
Recipe Notes
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Season it up
Pairs well
Meal Prep
Stores 3 days refrigerated or 3 months frozen. Reheat at 350°F (175°C) for 4-5 minutes. Lamb fat keeps them moist on reheat.
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