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November 15, 2021

Moroccan Lamb Meatball Appetizers


Recipe Provided By
"Blue Bowl"
Prep Time

15 min

Cook Time

15 min

Total Time

30 min


38 meatballs

platter with skewered lamb meatballs, dipping sauce, champagne, and ornaments


For the Meatballs

  • 2 pounds ground American lamb
  • 2 large eggs
  • 1/2 cup olive oil
  • 2/3 cup breadcrumbs
  • 2 teaspoon salt
  • 1 and 1/2 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/4 teaspoon allspice

For Herb Yogurt Dip

  • 2 cups plain yogurt
  • Drizzle of olive oil
  • Pinch of salt
  • Pinch of pepper
  • Handful of fresh parsley, (finely chopped)


Prep: Line two baking sheets with foil, and place an oven-safe rack (like a cookie cooling rack) on each. Spray lightly with nonstick spray and set aside. Preheat your oven to 400 degrees F.

Make the Meatballs: Stir together all the spices in a small bowl. Add all meatball ingredients to a large bowl, with the spice mix, and combine everything with a spoon or clean hands until combined.

Roll the mixture into small, two-bite size meatballs, about 2 tablespoons in size. Place in rows on the prepared pans.

Bake: Bake meatballs for 13-18 minutes, until an internal temp of 160 degrees F* is reached (for medium done meatballs) or 170 degrees F (for well-done meatballs).

* Note: The USDA recommends ground lamb reach an internal temperature of 160F.

Make Yogurt Dip: Stir together all dip ingredients, tasting and adjusting the seasonings as desired.

Serve and Store: Serve the meatballs warm from the oven on wooden skewers, alongside the dip. Keep leftovers in an airtight container in the fridge for 3-4 days.

raw meatball mixture in a bowl
cooked meatballs on a sheet tray
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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