Saturday, May 22, 2021

Lemon and Cardamom Meatballs

 Lemon and Cardamom Meatballs

Moroccan Lemon Cardamom Meatballs are lamb balls flavored with lemon cardamom placed during a soft tahini sauce. i feel this may become your new favorite food


for the meatball

1 lb ground lamb

1/2 medium purple onion , finely chopped

2 garlic cloves, finely chopped

a 2 inch piece of fresh ginger, peeled and grated or finely chopped

1/4 cup plain dry breadcrumbs

1 large egg, beat well

handful of fresh parsley leaves, finely chopped

a handful of fresh cilantro, finely chopped

handful of fresh mint leaves, finely chopped

the zest of two lemons

1/2 cup pine nuts

1/2 cup finely crushed fresh feta cheese

1 teaspoon salt

1 teaspoon fresh, cracked pepper

1/2 teaspoon cinnamon

1 teaspoon of freshly roasted and mashed cardamom, see instructions below

olive oil for frying


1.Set the oven to 350F

2.Place lamb, shallots, garlic, ginger, breadcrumbs, beaten egg, fresh herbs, lemon peel , pine nuts, feta cheese, cinnamon, cardamom and salt and pepper during a large bowl. Mix everything together with your fingertips. you would like everything to be evenly distributed without compacting the meat.

3.Form a walnut-sized meatball from the mixture. you'll do that several hours beforehand if you would like , but make certain to hide the meat completely with wrapping and refrigerate until needed.

4.Cover rock bottom of a thick saucepan with vegetable oil and warmth it until it's completely heated. add groups so as to not overload the pan, and therefore the meatballs on all sides turn brown. Add more oil if necessary.

5.Place the meatballs on a baking sheet and bake for about 12 minutes, or until cooked. (Ground lamb should cook around 160F)

6.Meanwhile, prepare the broth by mixing the tahini and juice , then add enough water to form a smooth sauce. Salt to taste.

7.Serve hot meatballs from the oven, put within the sauce. Garnish with pine nuts, herbs, and a touch sumac or paprika.