Moroccan Lamb, Raisin and Pinenut Meatballs with Fig and Balsamic Glaze
Rich lamb mingles with toasted pine nuts, sweet golden raisins, smoky paprika, and earthy cumin in meatballs that are glazed in fig and balsamic and finished beneath the broiler, creating the perfect balance of sweet, savory, and tangy flavors. Serve as an entree with rice and pitas or as an appetizer
Equipment
- large non-stick skillet
- small saucepan
Ingredients
- 1 pound ground lamb
- ½ cup golden raisins
- ½ cup minced yellow onion
- ¼ cup toasted pine nuts
- 2 teaspoons Aleppo pepper
- 1 teaspoon smoked paprika
- 1 teaspoons salt
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 2 tablespoons olive oil
- Fig and Balsamic Glaze (recipe follows)
- ⅓ crumbled feta
- 2 tablespoons chopped mint or parsley
- Serve with toasted pitas or spooned over rice
Fig and Balsamic Glaze
- 1 cup fig preserves
- ¼ cup balsamic vinegar
- 2 Tablespoons honey
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh minced thyme or ¾ teaspoon dried
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat broiler to high.
- Mix the first nine ingredients in a medium bowl.
- Using your hands or a cookie scoop, form lamb mixture into 1-½” meatballs to form 24 meatballs.
- In a large, nonstick oven-safe skillet, heat the olive oil until shimmering. Add the meatballs in batches and cook over medium heat, turning regularly, until browned and cooked through – about 10 minutes per batch. Transfer the meatballs to a plate.
- Prepare fig and balsamic glaze: Combine all of the ingredients in a small saucepan over medium heat, whisking to combine. Bring to a boil and reduce heat to simmer. Reserve.
- Return meatballs to skillet and coat with ½ cup of the balsamic and fig glaze and place skillet in the oven under the broiler for 1 to 2 minutes to caramelize the glaze. (Be careful not to let the glaze burn.)
- Transfer the meatballs to a serving bowl and sprinkle with feta and mint.
- Serve as an appetizer or a meal with toasted pitas or over rice with remaining glaze on the side.