Moroccan Lamb Meatballs

Recipe provided by | Recipe from Chef Aaron Wright The Tavern at Lark Creek Larkspur, California



2-1/2 pounds American Lamb shoulder
1 Yellow onion
1/2 Carrot, peeled
4 Celery stalks
1/4 cup Garlic, minced
1 pound Pork back fat
1 Egg
1/4 cup Chicken stock
1/2 bunch Cilantro, minced
1/2 bunch Mint, minced
1/2 cup Bread crumbs
4 tablespoons Moroccan Spice Blend (recipe follows)
2 tablespoons Salt

Moroccan Spice Blend

4 tablespoons Ground cumin
2 tablespoons Paprika
2 tablespoons Ground coriander
2 teaspoons Salt
2 teaspoons Fresh ground black pepper
2 teaspoons Cinnamon
2 teaspoon Allspice
1/2 teaspoon Cloves
1/4 teaspoon Cayenne
1-1/2 teaspoons Garlic powder



In a large mixing bowl, dice and grind up lamb. In a separate bowl, grind onion, carrot and celery; grind fat and add to vegetables. In a pan, sauté and sweat out liquid from the vegetable mix; set aside and allow to cool. Mix egg, stock, cilantro, mint, bread crumbs, Moroccan Spice Blend, salt and sautéed vegetables into the ground lamb; do not over mix.
Line a sheet pan with parchment. Using a 2-ounce scoop, form meatballs; place onto sheet pan. Bake at 350°F for 8 minutes. Serve with a fresh tomato sauce or over pasta.

Moroccan Spice Blend

In a bowl, combine cumin, paprika, coriander, salt, pepper, cinnamon, allspice, cloves and cayenne; mix thoroughly. Mix in garlic powder. Store in an airtight covered container.