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A bowl of baked lamb meatballs.

Baked Moroccan Lamb Meatballs (Tender & Juicy)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Salima Benkhalti
  • 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


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.


Units Scale
  • 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


  1. Preheat the oven. Set the oven to 375° F.
  2. Combine all ingredients. In a medium sized bowl combine the ground lamb, egg, breadcrumbs, grated onion, garlic, minced herbs, and spices and mix well.
  3. Shape the meatballs. Shape the meatballs into evenly sized balls (see note). Arrange on a lined baking sheet.
  4. Bake & enjoy. Bake until the meatballs reach an internal temperature of 145° F, about 20-25 minutes. Enjoy!


  • 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.