Lamb meatballs

In this recipe, tender lamb meatballs are flavored with warm spices often
found in a Moroccan pantry, fresh herbs, and orange zest for brightness.
After a quick broil, they’re glazed with pomegranate molasses for a sweet
and savory hit and then stuffed into pitas with arugula or watercress,
mint, and pomegranate seeds. 

These meatballs are inspired by kefta, Moroccan meat patties that come
in several different shapes including balls, ovals, and logs. They can be
skewered and grilled, braised, or pan-fried. Kefta are often spiced with
ras el hanout, a Moroccan spice mix that can include upwards of 30
different spices. Rather than use ras el hanout, I’ve opted to include a few
of my favorite spices from the mix in these meatballs.

Pomegranate seeds, arugula, and mint provide both freshness, a slight

spice, and a bitter bite as a foil to the sweetness of the molasses. All
together with the meatballs it makes a satisfying compact meal in pita
pockets.

How to Make Lamb Meatballs

These lamb meatballs are seasoned with orange zest, mint, cilantro,
cumin, coriander, cinnamon, cayenne, and garlic.

Orange zest isn’t especially common in kefta but is a popular fruit in

Morocco. When I was there 20 years ago, the freshly squeezed orange
juice in the markets just about saved our lives in the heat. In this dish, it
boosts the flavor of the meatballs and balances the rich lamb meat.

To keep the meatballs moist and to help it bind together, I add in an egg
and panade, which is just breadcrumbs soaked in milk. Once shaped, the
meatballs are broiled until lightly golden and glazed with pomegranate
molasses. Along with the orange zest, the molasses here gives the final
dish a sweet and sour tang that cuts through the richness of the lamb.

Why Broil Meatballs

I prefer broiling meatballs over frying them because it's quick and less
messy.

 Golf ball-sized meatballs take about 8 minutes under the broiler.

 Smaller cocktail size meatballs cook in about 5 minutes.
You can serve the meatballs skewered onto toothpicks for parties,
gatherings, or sporting events as they are or stuff them in pitas for a
handheld dinner on the go.