Moroccan Lamb Cocktail Meatballs
This Moroccan meatball will charm you away from the Italian meatball.
- 1/3 cup boiling water
- 1 tsp instant chicken bouillon
- 1/2 tsp onion salt
- 1/4 tsp pepper
- 1/4 cup dry couscous
- 1 lb ground lamb
- 1 egg, beaten
- 1 12 oz jar of beef gravy
- 1/2 cup dried apricots, halved
- 1/3 cup apricot preserves
- 1 cup fat-free beef broth
- 1/2 tsp turmeric
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 cup raisins
- In a bowl, combine boiling water, chicken granules, onion salt, and pepper.
- Stir in couscous; cover and let stand 10 minutes.
- Stir in lamb and egg; mix well. Form into 3/4 to 1-inch meatballs; place in baking pans.
- Bake in 350ºF oven for 12 to 15 minutes or until done.
- Drain, keep warm.
- In small saucepan, combine gravy, apricots, preserves, broth, turmeric, ginger, cinnamon, and raisins.
- Bring to a boil. Simmer 5 minutes.
- Pour over meatballs, toss to coat.
Calories from Fat 93 (48%)
(16%)Total Fat 10g
(22%)Saturated Fat 4g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrate 17g
(4%)Dietary Fiber 1g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.