Baked Moroccan Lamb Meatballs (Tender & Juicy)
These ground lamb meatballs are loaded with Moroccan flavor from cumin, paprika, cilantro, & parsley. An onion is grated into the mix, making them perfectly tender & juicy. The simplicity of baking them in the oven makes these the ideal weeknight dinner to serve alongside bread and a simple salad.
In Moroccan cuisine, we have many versions of kefta, whether in brochette or meatball form. Sometimes you’ll find these meatballs made with cinnamon or ras el hanout and simmered in a tomato based tagine.
There’s really nothing better than a tender, juicy meatball. You know the kind; the ones with a melt-in-your-mouth consistency, that ooze flavor.
These savory lamb meatballs achieve this perfectly springy texture thanks to three key ingredients: an egg, breadcrumbs, and a grated onion. More on this later!
With a blend of spices, fresh herbs, & exclusively ground lamb (no beef here), the Moroccan flavors are boldly present. Plus, they’re baked in the oven for a super quick & easy clean up.
If you’re into these classic flavors, be sure to check out my collection of traditional Moroccan recipes.
Ingredients
- ground lamb
- egg
- breadcrumbs
- small red onion, grated
- garlic, grated
- parsley, minced
- cilantro, minced
- cumin
- paprika
- salt
- black pepper
Find the full ingredient list with exact quantities in the recipe card below.
Step by Step Instructions
Tip: I recommend using a cookie scoop to create evenly sized meatballs. Scoop, then roll with your hands. Coat your hands with a drop or two of olive oil to prevent sticking while rolling.
Tasty Pairings
These meatballs are a wonderful blank canvas that you can build off of easily. They’re wonderful served with pita bread (or really any kind of bread) and fresh veggies like tomatoes, cucumbers, and lettuce.
They’re especially delicious when paired with a yogurt sauce or this 5-minute tahini sauce.
Here are some more ideas:
3 Key Ingredients for Tender Meatballs, Every Time
There are plenty of great meatball recipes out there, and many of them rely on eggs and/or breadcrumbs to keep things moist and juicy.
One secret ingredient that many of them miss? Grated onion.
Here’s the rundown on the 3 key ingredients, and why they’re essential for a perfectly tender meatball:
- Grated onion: This key ingredient adds moisture and flavor to the meatballs, as well as a soft, spongey texture.
- Egg: The egg helps to bind everything together, and preventing the meatballs from falling apart.
- Breadcrumbs: Breadcrumbs soak up any excess moisture, preventing it from running out of the meatballs while cooking. This moisture retention creates a light, airy texture in the end result.
While I really enjoy baking these in the oven, feel free to air fry them at 400°f in an air fryer for about 8-10 minutes!
More Moroccan Recipes
Bismillah,
Baked Moroccan Lamb Meatballs (Tender & Juicy)
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 18–20 meatballs 1x
- Category: Entree, Main Dish
- Method: Baked
- Cuisine: Moroccan, North African
Description
These ground lamb meatballs are loaded with Moroccan flavor from cumin, paprika, cilantro, & parsley. An onion is grated into the mix, making them perfectly tender & juicy. The simplicity of baking them in the oven makes these the ideal weeknight dinner to serve alongside bread and a simple salad.
Ingredients
- 1 lb ground lamb
- 1 egg
- 1/3 cup breadcrumbs
- 1 small red onion, grated
- 2 cloves garlic, grated
- 2 tbsp parsley, minced
- 2 tbsp cilantro, minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven. Set the oven to 375° F.
- Combine all ingredients. In a medium sized bowl combine the ground lamb, egg, breadcrumbs, grated onion, garlic, minced herbs, and spices and mix well.
- Shape the meatballs. Shape the meatballs into evenly sized balls (see note). Arrange on a lined baking sheet.
- Bake & enjoy. Bake until the meatballs reach an internal temperature of 145° F, about 20-25 minutes. Enjoy!
Notes
- Feel free to air fry these at 400°F in an air fryer instead of the oven for about 8-10 minutes!
- I recommend using a cookie scoop to create evenly sized meatballs. Scoop, then roll with your hands.
- Coat your hands with a drop or two of olive oil to prevent sticking while rolling.
This is definitely making me want to eat lamb more often. This recipe looks so good.