Moroccan Lamb Meatballs – Dana Shortt Gourmet

Moroccan Lamb Meatballs


  • 5 pounds ground lamb
  • 1 – 2 tbsp olive oil
  • 1 pound cooking onions, finely diced
  • 2 tablespoons garlic, minced
  • 1 tablespoon salt
  • 2 teaspoons allspice
  • 1 tablespoon cumin
  • 2 teaspoons cinnamon
  • 2 tablespoons fresh mint, finely chopped
  • 2 eggs, beaten
  • 1 cup dried currants
  • 1 cup breadcrumbs


Meatballs and Burgers

  • Heat oil in skillet over medium heat and sauté onions until soft and light golden in colour, about 7–9 minutes.
  • Add garlic and sauté until fragrant, about 2 minutes.
  • Add salt, allspice, cumin, and cinnamon and cook for another 2 minutes, stirring well.
  • Place lamb in large bowl. Add cooled onion mixture, currants, mint, eggs and breadcrumbs.

For meatballs

  • Form lamb mixture into small meatballs.
  • Bake in a 350º F oven until cooked throughout.
  • Serve with a spiced yogurt sauce, if desired.

For burgers

  • Shape lamb mixture into roughly 7 oz. sized patties.
  • Preheat grill to medium-high heat. Grill for about 7–10 minutes on each side or until a thermometer reaches an internal temperature of 160º
We have temporarily closed the retail store but we will continue to operate through online, phone and email orders. Thank you for your business and support. Curbside pick-up and delivery available. To place an order: 519-880-1555 ext 3 giftbaskets@danashortt.caORDER ONLINE
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