Moroccan Lamb Meatballs – Dana Shortt Gourmet

Moroccan Lamb Meatballs

Celebrating an Anniversary with Lamb Meatballs


Moroccan Lamb Meatballs


  • 5 pounds lean ground lamb
  • 1 to 2 tablespoons 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.


  • Preheat oven to 350º F.
  • Form lamb mixture into small meatballs.
  • Place meatballs on a parchment lined baking sheet.
  • Bake in oven until cooked throughout, about 18-25 minutes (how long you have to cook the meatballs will vary, depending on the size of the meatballs and your oven).
  • Serve with a spiced yogurt sauce, if desired.


  • Shape lamb mixture into roughly 7 oz. sized patties.
  • Preheat grill to medium high heat. Grill for about 7–9 minutes on each side or until a thermometer reaches an internal temperature of 160º F.


This recipe first appeared in Dana’s Waterloo Chronicle column, Shortt Stories, on November 4, 2009.