Meatballs have to be one of the most versatile things you can make with meat. They can be added to any meal, made into sandwiches, enjoyed as a snack, as a main course… the options are endless. These Moroccan spiced meatballs are a flavor explosion. “Kefta” refers to the traditionally spiced ground meat they’re made of, with a sauce cooked from onions, lemon, butter (I used ghee) and spices.

I love having these meatballs served over a bed of fluffy couscous. These make great leftovers and, like all meatballs, are excellent for meal prep throughout the week. I could easily eat meatballs every week (and often do) because they can easily take on the flavors of any type of cuisine you like.

Also Read: Flavorful Moroccan Inspired Harissa Spiced Lamb Burgers

The Best Tasting & Most Ethically Sourced Lamb

Our lamb is raised on the North Island of New Zealand, in the incredibly beautiful foothills of Mount Ruapehu. The lambs spend their lives roaming the fresh green landscape where they have been raised for millenia. These animals are raised by the Maori people native to New Zealand, and have been bred for generations for extraordinary taste and quality. They graze on verdant green grass rich with nutrients from the earth and are never given any type of antibiotics or growth hormones.

Also Read: Braised New Zealand Lamb Leg Roast With Herbs And Spices

Why We Choose Lamb Raised In New Zealan

Lambs in New Zealand graze on some of the world’s most lush and nutrient rich pastures. The country enjoys a unique, subtropical climate that encourages animals and plants alike to flourish. New Zealand has some of the best conditions in the world for raising lamb, which might explain why their population outnumbers humans. Cultural traditions in New Zealand make it the industry standard to raise meat humanely and naturally. New Zealand lamb is grass fed throughout its life, unlike American lamb which is often grain finished to encourage larger size and higher body fat percentage. New Zealand lambs are smaller in size, because they were allowed to grow and develop the way nature intended.

Ingredients:

• 1 pound ground lamb
• 2 tablespoons ghee
• 1 ½ onions (the whole one sliced, the half finely chopped)
• 2 chile de arbol (dried, stems and seeds removed, chopped)
• 2 large cloves of garlic, minced
• Juice and zest of one lemon
• Sea salt & freshly ground black pepper
• 1-2 inches fresh ginger, peeled and grated
• ¼ teaspoon cinnamon
• ¼ teaspoon cumin
• Pinch cayenne pepper (to taste)
• ¼ teaspoon turmeric powder
• 3 tablespoons chopped fresh parsley
• ¼ cup chopped fresh cilantro
• 2 tablespoons chopped fresh mint leaves
• 1 ¼ cups bison bone broth

Also Read: Secret Superfood Meatloaf with Lamb & Bison Primal Blend

Instructions:

1. In a large mixing bowl, combine the ground lamb, all of the ground spices except the turmeric, lemon zest, parsley and mint. Season with sea salt and freshly ground black pepper as desired. Mix with your hands just until combined.
2. Make meatballs about 1 ½ inches in diameter. Set aside.
3. Heat the ghee in a large cast iron skillet over medium heat. Sauté the chopped onion, chiles, ginger and ground turmeric. Cook until the onions are soft and translucent.
4. Add the chopped fresh cilantro, lemon juice and bison bone broth to the skillet. Increase the heat to bring the mixture to a boil.
5. Carefully drop the meatballs into the skillet. Reduce the heat to a gentle simmer and cover to cook for about 20 minutes, flipping them once halfway through.
6. Continue cooking without the lid for about ten more minutes, or until the sauce reaches your desired level of thickness. Season to taste.
7. Serve over freshly made couscous and enjoy!

Don’t Hesitate To Reach Out To Our Team!

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based. And if you’re a New Mexico local, be sure to check out our butcher shop!

Also Read: Festive Slow Roasted Lamb Shoulder With Herbs & Spices

Every cut of meat and seafood is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of pasture raised bison, beef, elk, lamb, wild boar, poultry, seafood and more.