Moroccan-Spiced Lamb & Chickpea Power Meatballs with Mint Yogurt
Pinterest's latest algorithm favors global fusion proteins with aromatic spices - and these meatballs deliver. Ras el hanout (a Moroccan spice blend) adds complex warmth while canned chickpeas boost protein and fiber. The mint yogurt drizzle cuts through richness perfectly for a balanced power meal.
Ingredients
- 1 lb ground lamb
- 1 (15 oz) can chickpeas, drained and mashed
- 1 egg
- 2 tbsp ras el hanout spice blend
- 1 tsp smoked paprika
- 3 garlic cloves, minced
- 1/4 cup chopped parsley
- 2 tbsp olive oil
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 12 oz riced cauliflower (fresh or frozen)
- 1/2 cup Greek yogurt
- 2 tbsp fresh mint, chopped
- Lemon wedges for serving
Instructions
- In a bowl, mix lamb, mashed chickpeas, egg, ras el hanout, paprika, 2 cloves minced garlic, and parsley until fully combined.
- Form into 16 golf ball-sized meatballs using damp hands to prevent sticking.
- Heat olive oil in large skillet over medium-high. Brown meatballs 3-4 minutes per side until crust forms. Remove from pan.
- Add zucchini and remaining garlic to skillet. Sauté 2 minutes until lightly charred.
- Stir in cherry tomatoes and cook 1 minute until blistered.
- Microwave riced cauliflower according to package directions. Divide among 4 bowls.
- Return meatballs to skillet, cover, and simmer 5 minutes until cooked through.
- Mix yogurt and mint in small bowl.
- Top cauliflower rice with meatballs and vegetables. Drizzle with mint yogurt.
- Serve immediately with lemon wedges.
Chef's Note
Chill meatball mixture 10 minutes before shaping for firmer texture. For crisper crust, don't crowd skillet - work in batches if needed.
Make-Ahead Tips
Shape raw meatballs and store refrigerated up to 24 hours. Mint yogurt keeps 3 days in airtight container.
Substitutions
Ground turkey replaces lamb. Harissa paste substitutes ras el hanout. Regular rice swaps cauliflower rice.