Ingredients for Moroccan Lamb Cocktail Meatballs
- 1 cup boiling water
- Chicken Bouillon Granule
- 1/2 teaspoon onion salt
- 1/4 teaspoon black pepper
- 1 cup couscous
- Ground Lamb
- 1 large egg
- Beef Gravy
- Dried Apricot
- Apricot Preserves
- Nonfat Beef Broth
- 1/2 teaspoon turmeric
- Ground Ginger
- Ground Cinnamon
- 1/4 cup raisins
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How to Make Moroccan Lamb Cocktail Meatballs
- Boil 1 cup of water in a saucepan. Remove from heat and stir in 1 teaspoon chicken granules, 1/2 teaspoon onion salt, and 1/4 teaspoon black pepper.
- Add 1 cup couscous to the hot water mixture.
- Cover and let stand for 10 minutes.
- Stir in 1 pound ground lamb and 1 large egg. Mix thoroughly.
- Roll the mixture into 3/4 to 1-inch meatballs.
- Arrange meatballs in a baking pan.
- Bake in a preheated 350°F (175°C) oven for 12-15 minutes, or until cooked through.
- While the meatballs bake, prepare the sauce: In a small saucepan, combine 1 cup of your favorite gravy, 1/2 cup dried apricots (chopped), 1/4 cup apricot preserves, 1/2 cup lamb broth, 1/2 teaspoon turmeric, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cinnamon, and 1/4 cup raisins.
- Bring the sauce to a boil, then reduce heat and simmer for 5 minutes.
- Drain the cooked meatballs (if necessary) and gently toss them in the prepared sauce to coat.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
32g
Fat
21g
Carbs
5g