Lamb meatballs, also know as kaftas, are a Moroccan specialty. The accompanying yogurt sauce is seasoned with harissa, a vibrant seasoning paste of dried chiles, garlic and spices.

Makes 12 (3 meatball) servings.

Prep Time: 30 minutes
Cook Time: 15 minutes

Nutritional Information

For 1 serving
Calories: 175
Sodium: 217mg
Fat: 11g
Carbohydrates: 8g
Cholesterol: 44mg
Fiber: 2g
Protein: 11g

Toasted Sesame Seed-Crusted Lamb Meatballs with Sweet Harissa Yogurt Sauce

Ingredients

Sweet Harissa Yogurt Sauce:
1 cup plain Greek-style yogurt
2 tablespoons honey
1 tablespoon harissa paste
1 tablespoon orange juice
2 teaspoons McCormick® Gourmet Collection Orange Peel, Valencia
1 teaspoon McCormick® Gourmet Collection Ginger, Ground
1/2 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon
Toasted Sesame Seed-Crusted Lamb Meatballs:
1 pound lean ground lamb
1/2 cup finely chopped onion
1/4 cup plain bread crumbs
1 egg, beaten
1 1/2 teaspoons McCormick® Gourmet Collection Allspice, Ground
1 teaspoon McCormick® Gourmet Collection Coriander Seed, Ground
1 teaspoon McCormick® Gourmet Collection Cumin, Ground
1 teaspoon McCormick® Gourmet Collection Mint Flakes
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1/2 teaspoon coarsely ground McCormick® Gourmet Collection Black Peppercorns, Tellicherry
2 jars (1.62 ounces each) McCormick® Gourmet Collection Sesame Seed, Toasted or 2 jars McCormick® Gourmet Collection Sesame Seed, toasted

Directions

1. For the Yogurt Sauce, mix all ingredients in small bowl until well blended. Cover. Refrigerate until ready to serve.

2. For the Meatballs, preheat oven to 400°F. Mix lamb, onion, bread crumbs, egg and seasonings in large bowl. Shape into 36 (1-inch) meatballs. Roll in sesame seed to coat evenly. Place on foil-lined shallow baking pan.

3. Bake 15 minutes or until lightly browned and cooked through. Drain on paper towels. Serve with Yogurt Sauce.

Tips

Test Kitchen Tips:

  • Prepare as directed, substituting ground turkey for the ground lamb.
  • Harissa paste is available in the international aisle of some supermarkets, online specialty stores, or Middle Eastern markets.

This recipe was created by Cat Cora, Bon Appétit Executive Chef, for the McCormick® Gourmet Collection.

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