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Moroccan Meatballs

Lamb and spice, and everything nice! Pair this dish with Reuling’s Romanee Pinot Noir Clone.

Serves: 4 as appetizer

Ingredients:

  • 2 cloves garlic, minced
  • 2 tablespoons slivered almonds, minced
  • ¼ cup pitted kalamata olives, minced
  • 1 tablespoon preserved lemon, minced
  • 1 tablespoon harissa paste
  • 1 ½ lbs. ground lamb
  • 1 egg
  • ½ cup breadcrumbs
  • 1 teaspoons salt
  • 3 tablespoons olive oil
  • 1 ½ cups Greek yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest
  • 1 tablespoon cumin
  • 2 tablespoons mint, chopped
  • 1 teaspoon salt

Preparation:

  1. Combine garlic, almonds, olives, preserved lemon, harissa, lamb, egg, breadcrumbs and salt. Mix thoroughly. Form mixture into 1 ½ inch balls. The mixture should yield about 16 balls.
  2. Combine yogurt, lemon juice, lemon zest, cumin, mint and salt. Mix thoroughly and refrigerate.
  3. Heat oil in large saute pan. Cook meatballs for about 2 minutes per side, or until golden brown. Serve with yogurt sauce.