Moroccan Meatballs

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A nice combination of taste, and a little different. I made these half size and served them as an appetizer with a tart cranberry dip. From local newspaper.

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Ingredients [?]

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  • add   2 tablespoons chopped fresh parsley
  • add   1 lb ground lamb
  • add   2 teaspoons olive oil
  • add   1/2 small onion
  • add   1 clove garlic
  • add   1/4 teaspoon ground ginger
  • add   1/2 teaspoon turmeric
  • add   1/2 cup cooked couscous
  • add   1/4 teaspoon ground cinnamon
  • add   1 egg


  1. Preheat oven to 350f degrees.
  2. In a small nonstick frypan, heat oil over medium heat.
  3. Saute onion and garlic for 3 minutes or until browned.
  4. In a medium bowl, combine ground lamb, couscous, egg, parsley, tumeric, cinnamon and ginger.
  5. Add sauteed onion and garlic.
  6. Mix well, form into 1 and 1/2 inch meatballs.
  7. Place on a prepared baking sheet.
  8. Bake in preheated oven for 30 minutes, turning after 15 minutes, until browned on all sides and no longer pink.