Lamb meatballs, also known as kaftas, are a Moroccan specialty. The accompanying yogurt sauce is seasoned with harissa, a vibrant seasoning paste of dried chiles, garlic and spices.
30m
PREP TIME
15m
COOK TIME
175
CALORIES
18
INGREDIENTS
Servings: 12 (3 meatballs)
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™ Valencia Orange Peel
- 1 teaspoon McCormick Gourmet™ Organic Ground Ginger
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 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™ All Natural Ground Jamaican Allspice
- 1 teaspoon McCormick Gourmet™ Organic Ground Coriander
- 1 teaspoon McCormick Gourmet™ Organic Ground Cumin
- 1 teaspoon McCormick Gourmet™ Organic Mint
- 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/2 teaspoon coarsely ground McCormick Gourmet™ Organic Whole Black Peppercorns
- 2 jars (1.62 ounces each) McCormick Gourmet™ Organic Sesame Seed, Toasted
INSTRUCTIONS
- 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
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