Moroccan Lamb Meatballs with Toasted Fregula
These moist and flavorful Moroccan Lamb Meatballs with Toasted Fregula are browned and simmered with bell peppers, zucchini and served with harissa paste.
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Servings: 4 servings
- 1 lb ground lamb
- 1/4 cup fresh parsley chopped
- 2 tbsp chopped mint
- 2 tbsp Moroccan Seven Spice mix
- 1 egg
- 1/2 cup breadcrumbs
- 1 tbsp olive oil
- 2 zucchini chopped
- 2 cups bell pepper chopped
- 1 cup fregula cooked
- 1 cup chicken broth
- kosher salt to taste
Cook the fregula, drain and set aside.
In a bowl mix together the ground lamb, parsley, spice mix, egg and bread crumbs. Form into 1 inch balls.
In a large skillet, brown on all sides over medium heat. Do in batches so as not to steam, but brown them meatballs evenly first. Set aside to rest.
Add olive oil and sauté the vegetables for 3 minutes, add the browned meatballs and deglaze pan with chicken stock, stirring to pick up all the browned bits on bottom of pan.
Add the cooked fregula and mix thoroughly. Cook for 5 minutes uncovered and serve in bowls.
Calories: 683kcal | Carbohydrates: 62g | Protein: 31g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 123mg | Sodium: 413mg | Potassium: 906mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2940IU | Vitamin C: 122mg | Calcium: 91mg | Iron: 4.4mg