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New Columbia Fall 2013

Moroccan Meatballs


  • 2 lbs ground lamb or turkey (or a combo of both)
  • 1/2 onion, minced
  • 4 cloves garlic, minced
  • 2 tsp sundried tomatoes, rehydrated and minced
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 2 tbsp fresh mint
  • 1 tsp ground cloves
  • 1/2 tsp cayenne pepper
  • 1 egg
  • 1 tsp salt
  • spinach to serve


Preheat oven to 350F.
Using gloved hands, combine all ingredients together in a large bowl. Mix thoroughly to evenly distribute spices. Form small meatballs, using 2­3 tablespoons of meat per meatball. Place on a parchment paper lined baking sheet and bake for 15 minutes. Then finish under the broiler, for two minutes until brown. If a broiler isn’t available, pan fry for two minutes on the stove top.Serve hot over a bed of spinach.

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