Moroccan Lamb Meatballs

I wrote this recipe down to try it over a year ago and I do not remember where I found it so I can't give credit where credit is due.  I finally made it on Saturday and this is a keeper. I served with Naan and it was a delicious meal. 

If you do not enjoy lamb, I think ground chicken or turkey would also work well.

Meatballs:

1 pound ground lamb

1 grated onion with the juice

1/2 Cup Panko or breadcrumbs

1 Egg

3 cloves of garlic, diced

1 tsp. cumin, coriander, paprika

1/2 tsp. cinnamon, cayenne, salt

1/4 Cup cilantro, leaves and stems finely chopped

1 Tbs. olive oil

Combine all ingredients in a large bowl.  Let sit in refrigerator for about an hour if you have time to bring out even more flavor.

Bake in the oven at 350 for 35 minutes or Airfry at 350 for 15-20 minutes. Turning once half way through.

This time I baked them in the oven.

Sauce:

1 Cup plain Greek yogurt

2 cloves of garlic, diced (or use 1/2 tsp. of garlic powder)

Juice from 1/2 of a lemon

Salt and pepper to taste

Mix all ingredients and refrigerate until using.

Curry rice:

1 1/2 Cup Basmati rice

2 1/4 Cup chicken or veggie stock

2 carrots, grated

1 Cup peas

3 cloves of garlic, diced

2 tsp. ginger, diced

1 small onion, diced

3 tsp. curry

1 tsp. cumin

1 tsp. corianter

1/2 tsp. cayenne

Rinse the rice well, drain

Add all ingredients and cook for 15 minutes on medium heat.  Cover and turn to low for 5 minutes and then take off the heat and let it rest, covered for 10 minutes.