Moroccan Meatballs Recipe

1. Prepare aromatics

Finely grate the onion into a small bowl and squeeze out excess liquid using your hands or a fine sieve. Combine grated onion with minced garlic, chopped parsley and cilantro.

2. Mix meatball base

In a large bowl, add ground lamb, panko breadcrumbs, beaten egg, the onion-herb mixture, ground cumin, ground coriander, cinnamon, smoked paprika, black pepper and kosher salt. Use your hands to mix gently until just combined — avoid overworking or meatballs will be tough.

3. Form meatballs

Portion mixture into 1 to 1 1/4-inch meatballs (about 20–24 small meatballs) and place on a tray. Refrigerate 10–15 minutes to firm up if time allows.

4. Cook meatballs

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in a single layer (work in batches if necessary). Cook, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes depending on size. Transfer browned meatballs to a plate and keep warm.

5. While meatballs rest, combine 1/2 cup ketchup, pomegranate molasses, harissa paste, brown sugar, 1 tablespoon lemon juice, 1/2 teaspoon ground cumin, 2 tablespoons water and 1/4 teaspoon salt in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring to dissolve sugar.

6. Simmer and reduce for 3–5 minutes until slightly thickened. Taste and adjust heat/sweetness (add more harissa or sugar as needed). Remove from heat.

7. Return meatballs to the skillet, pour the glaze over them, and toss gently to coat. Cook together 1–2 minutes so glaze clings to the meatballs. Keep warm.

8. In a food processor or blender, combine 3/4 cup crumbled feta, 1/4 cup Greek yogurt, 1 teaspoon lemon zest, 1/2 tablespoon lemon juice, 1 tablespoon olive oil and 1/4 teaspoon black pepper. Pulse until smooth and whipped, scraping down sides as needed. If mixture is too thick, add 1 teaspoon water at a time to reach a soft but pipeable consistency.

9. Place thinly sliced cucumber and very thin red onion in a bowl. Add 1 tablespoon lemon juice, 1 tablespoon olive oil, 2 tablespoons chopped mint, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss gently and let sit 5–10 minutes to marry flavors.

10. Mix 1/4 cup finely chopped parsley with 1 teaspoon lemon zest and 1 tablespoon extra virgin olive oil. Stir in toasted pine nuts or slivered almonds.

11. To serve: spread a spoonful of whipped feta on a platter or individual plates. Arrange glazed meatballs on top or beside the feta. Spoon cucumber salad alongside, then sprinkle gremolata over the meatballs. Drizzle any extra glaze from the pan over the dish. Serve with warm pita or rice if desired.

12. Optional: garnish with extra chopped parsley and a squeeze of lemon. Serve immediately.