Mini, bite-size meatballs combine ground American Lamb with Moroccan spices and orange. Accompanied by an herbed yogurt dipping sauce.

Servings: 12

INGREDIENTS

2 Tablespoons vegetable oil

1-1/2 Cups sweet onions, finely minced

2 Tablespoons minced garlic

4 Tablespoons moroccan Spice Blend, divided (recipe follows)

1/2 Cup dry bread crumbs

2 Large eggs, beaten

2 Teaspoons kosher salt

1 Tablespoon orange zest

1-3/4 Pounds ground American Lamb

1/2 Cup soy sauce

3 Tablespoons honey

2 to 3 Tablespoons chopped cilantro

1 Tablespoon sriracha sauce

shredded lettuce or scallion greens for plating

2 Cups Spicy Yogurt Dipping Sauce (recipe follows)

Moroccan Spice Blend (1/4 cup):

2 tablespoons ground cumin

1 tablespoon ground coriander

1 tablespoon smoked paprika

1-1/2 teaspoons ground cinnamon

1-1/2 teaspoons black pepper

1/4 teaspoon ground red pepper

Spicy Yogurt Dipping Sauce (2 cups):

1/2 cup mayonnaise

1/4 cup chopped chives

1/4 cup chopped parsley

1 tablespoon mashed roasted garlic

1 tablespoon dijon-style mustard

1 cup plain Greek-style low fat yogurt

2 tablespoons white wine vinegar

kosher salt and ground black pepper to taste

DIRECTIONS

METHOD:

In a skillet, heat oil over medium-high heat; add onions and sauté 3 to 4 minutes until onions are golden brown.  Stir in garlic; continue to cook 1 minute. Mix in 3 tablespoons Moroccan Spice Blend; continue to cook another 1 minute.  Remove from heat; cool to room temperature.

In a bowl, mix cooled onion mixture with bread crumbs, eggs, salt and orange zest.  Mix in lamb; gently toss to incorporate well. Form into 36 1-ounce meatballs (a heaping 1 tablespoon).  Place evenly spread onto a parchment-covered baking sheet.

Bake at 325°F for 30 minutes, turning at least once, or until meatballs are cooked through; remove from heat.

For Moroccan Spice Blend:  In a dry skillet, add cumin, coriander, paprika, cinnamon, black pepper and red pepper.  Cook over a low heat for several minutes until mixture begins to lightly smoke. Remove from heat; cool.  Place in a covered container; hold until ready to use.

For Herbed Yogurt Dipping Sauce:  In a small food processor, pulse together mayonnaise, chives, parsley, garlic and mustard until fairly smooth.  Place in a bowl; whisk in yogurt, vinegar, salt and pepper. Cover; refrigerate

To serve:  In a saucepan, heat soy sauce, honey, cilantro, Sriracha and 1 tablespoon Moroccan Spice Blend; bring to a simmer.  Add cooked meatballs; simmer, stirring gently until coated. Keep warm. Serve hot accompanied by Herbed Yogurt Dipping Sauce, if desired.

Recipe and image provided by the American Lamb Board