Moroccan Spiced Lamb Meatballs with Cilantro & Gold Raisin Chimichurri

Ingredients for Meatballs:

• 1 lb lamb, ground
• ½ c onion, grated
• 3 ea garlic cloves, grated
• 2 ea egg yolks
• 2 tbsp Super Greek Extra Virgin Olive Oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground smoked paprika
• ½ tsp ground cinnamon
• ½ tsp ground turmeric
• ½ c panko breadcrumbs
• zest 1 lemon
• to taste salt and black pepper

Method:

1. Preheat oven to 375°.
2. Place the ground lamb in a large bowl and combine the remaining ingredients and gently mix everything together using your hands.
3. Using a one-ounce portion scoop divide the dough into 16 equal portions and roll into balls. Do not press the meatballs too tightly together.
4. Place finished meatballs on a parchment lined baking sheet and bake for 16 to 18 minutes until lightly browned and cooked through.

Ingredients for Chimichurri:

• 1 c fresh cilantro, chopped
• 3 ea garlic cloves, grated
• ½ c golden raisins, chopped
• 1 tsp crushed red pepper flakes
• 2 tbsp White Lemon Vinegar
• 4 tbsp Super Greek Extra Virgin Olive Oil
• to taste salt and black pepper

Method:

1. Combine all of the ingredients together in a bowl until well mixed. Let rest for 1 hour at room temperature.


To Serve:

Serve meatballs with Greek yogurt, pomegranate seeds, and finished chimichurri.