Moroccan Lamb Meatballs


This lamb recipe is too easy, but that doesn’t mean it isn’t amazing!  This was a very common street food in Morocco, and the amount of cumin used on the lamb was always astounding and delicious

  • 1lb ground lamb (20% fat)
  • 1 large heirloom tomato
  • 1 red onion
  • 2 Tablespoons ground Moroccan cumin
  • 1 preseved lemon
  • 1 bunch parsley
  • glug of olive oil
  • salt


Liberally salt your ground lamb.  Form into balls and place in a fish griller or some other contraption that can contain your balls ( i know).  Over high heat coals, sear each side of the lamb until nice and brown, if directly on the heat, this is only 30 seconds per side.  Open the contraption and place slices of salted tomato and onion brushed with oil and salt on top of the lamb.  First tomato, then onion.  Re-close the contraption and cook the combo onion side down on slightly less hot coals.  Flip to make sure the onions don’t burn completely (a nice char is good).  You want to cook this for another 5 minutes until the lamb is medium rare.

Take the combo off the fire and rest.  Then dice a preserved lemon, mince some parsley, and toss with the olive oil.

Remove the lamb and very liberally season with cumin (more than you would think).  Eat in a piece of flat bread or just indulge in it all together.