These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Moroccan Lamb Meatballs
From Independence,VA
<p>Serve with tzatziki sauce in mini pita bread</p>Source: Recipe Tin Eats (Entered by Charlotte Hanes)
Serves: 4
Ingredients
1 pound
ground lamb
1 small
onion grated with juices
1/2 cup
breadcrumbs
1
egg
2 cloves
garlic, crushed
1/4 cup
cilantro leaves finely chopped
1 tsp each
cumin, coriander, paprika
1/2 tsp each
cinnamon, cayenne pepper
1/2 tsp
salt
1 tsp
black pepper or more
1 tbsp
Olive oil
Step by Step Instructions
- Place meatball ingredients except oil in a bowl. Mix well
- Measure out 1 heaped tablespoon, then roll into balls. REpeat with remaining mixture. Should have 22-24 meatballs
- Heat oil in skillet over medium heat. Add half the meatballs and cook, turning to brown all over, for 8 minutes or until cooked through.Transfer to plate and cook remaining meatballs
- cut pita pockets in half or use mini pockets. Warm pita and pry it open. Stuff with salad*, then meatballs. Finish with Tzatziki sauce
- *salad: Can be shredded red cabbage, carrot and mint salad or lettuce leaves/tomato slices/ finely sliced red onion