Name: African Spiced Lamb Meatballs, North Style
Prep time: 1 h
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Cuisine: North African
Ingredients: 1/2 medium red onion (coarsely chopped); 2 cloves peeled garlic; 1/2 cup cilantro leaves; 1/2 cup mint leaves; 1/2 cup parsley leaves; 1 pound Lamb; 1/2 cup short oats; 1 tablespoon Ras el Hanout; 1 teaspoon smoked paprika; 3/4 teaspoon kosher salt; 1/2 teaspoon Aleppo pepper (or red pepper flakes); 1 large egg (beaten); 2 tablespoons extra light olive oil (for frying); 1 tablespoon light olive oil; 1 cup diced onion; 2 cloves garlic (minced); 3 large roasted red bell peppers; 1 to 2 roasted chili peppers or Fresno chile (1 pepper for moderate heat, 2 for spicy -- you can do this yourself of buy them); 1/2 teaspoon kosher salt (plus more to taste); 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/4 teaspoon ground black pepper

Lamb! Worth keeping love love lamb. And I don’t prepare it nearly as much as I’d like to.

Why is that? It’s a situation that I plan to rectify because when I do have it, I’m reminded that the flavor is fabulous and how I’m quite in love with it’s rich, earthy, and what some folks would call “gamy” flavor.

It’s flavor-packed.

To Make These North African Spiced Lamb Meatballs Set out:

red onion, coarsely chopped
garlic
cilantro leaves
mint
parsley
ground lamb
short cooking oats
kitchen-made Ras el Hanout
smoked paprika
kosher salt
Aleppo pepper (or red pepper flakes)
egg, beaten
extra light olive oil, for frying

Start making these spiced lamb meatballs by adding 1/2 of a red onion that has been roughly chopped and 2 cloves of garlic into your food processor that is fitted with the blade attachment.

Next, pulse until the onion and garlic is coarsely chopped.

Then add in the fresh herbs and now pulse until the herbs and onions are finely chopped.

Then, in a large bowl break up 1 pound ground lamb and add in the herb and onion mixture along with 1 teaspoon Ras el Hanout, 3/4 teaspoon kosher salt, 1 teaspoon smoked paprika, 1/2 teaspoon Aleppo pepper, a beaten egg and 1/2 cup short cooking oats. Next, using a fork, blend the mixture together until thoroughly combine.

Use a spatula to give it one last mix, making sure to incorporate the ingredients in the bottom of the bowl.

Next, use a tablespoon to measure out 1 tablespoon of the lamb mixture and roll into balls.

Then heat 2 tablespoons of extra light olive oil in a 12-inch skillet. Work in 2 batches browning the meatballs on all sides until fully cooked.

Meanwhile, sauté 1 medium yellow onion in 1 tablespoon of olive oil in a medium skillet until tender. Then add in 2 minced cloves of garlic and cooked for 1 minute.

Remove the pan off of the heat to prepare the remaining sauce.

Next, in your food processor (don’t even bother to rinse it out) add 3 large roasted red bell peppers, 1 roasted red chili*, 1/2 teaspoon of each ground coriander and ground cumin. Then season with 1/2 to 3/4 teaspoon of kosher salt (to taste). Blend until it reaches a desired consistency.

Then pour the sauce into the skillet with the sautéed onions and garlic. Heat on medium-low, stirring occasionally until the sauce has simmered for 15-18 minutes. Taste and season with more salt as needed.

Smells striking.

This spiced lamb meatballs work great as an appetizer, yielding 36 savory meatballs! For a smoother saucer, blend the sauce a little more (and include the onions and garlic).

However, I also like to serve these Spiced Lamb Meatballs with couscous and roasted asparagus or broccolini. The earthy, spiced lamb meatballs and the sweet and spicy red pepper harissa is a match made in food heaven.