Moroccan Spiced Lamb & Date Power Meatballs with Yogurt-Cucumber Drizzle

Blending North African flavors with protein-packed convenience, these tender lamb meatballs deliver exotic warmth in every bite. Sweet Medjool dates balance harissa's heat, while chickpea flour adds gluten-free crispness. The cool cucumber-yogurt drizzle makes this snack meal-prep friendly and irresistibly shareable.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb ground lamb
• 2 Medjool dates, pitted & finely chopped
• 1/4 cup chickpea flour
• 1 egg
• 2 tsp harissa paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• 3 garlic cloves, minced
• 2 tbsp fresh mint, chopped
• 1/2 cup plain Greek yogurt
• 1/4 cup grated cucumber (squeezed dry)
• 1 tsp lemon zest
• Olive oil for cooking

Instructions

1. Preheat oven to 400°F (200°C). Line baking sheet with parchment.
2. In large bowl, combine lamb, dates, chickpea flour, egg, harissa, cumin, paprika, cinnamon, garlic, and half the mint.
3. Roll mixture into 1.5-inch meatballs (makes ~20). Place on baking sheet.
4. Bake 18-20 minutes until golden and internal temp reaches 160°F.
5. Meanwhile, mix yogurt, grated cucumber, lemon zest, and remaining mint. Chill until serving.
6. Heat 1 tbsp olive oil in skillet over medium-high. Sear meatballs 1-2 minutes per side for extra crispness (optional).
7. Serve meatballs warm with yogurt drizzle in small bowls or skewered for appetizers.
8. Garnish with extra mint and paprika sprinkle.

Chef's Note

Chill meatball mixture 15 minutes before rolling for firmer texture. For extra caramelization, brush with honey before final 3 minutes of baking.

Make-Ahead Tips

Store uncooked meatballs in fridge up to 2 days or freeze raw/cooked. Sauce keeps 3 days refrigerated.

Substitutions

Beef for lamb, honey for dates, almond flour for chickpea flour. Vegan option: Use mashed lentils and flax egg.