Saucy North African lamb meatballs? Yup! These are not your grandma's meatballs, let me tell you! The exotic blend of spices used to make these little gems is amazing. In my family, this is a keeper. The choice of spices is one that is commonly used in North African cuisine.
This dish also contains a nice touch: apricots which add a really interesting taste, it was kind of an experiment of sorts on my part. I've used apricots before in dishes such as my lamb stew infused with rosewater. I thought, why not use them in my saucy North African lamb meatballs ? By the way, if you are not a fan of lamb, no worries; use beef, or even turkey.
Using apricots in savory food
Apricots have a unique flavor and texture. Apricots have been around for about 5,000 years. They are originally from China and by way of traders made their way to India and Tibet. By 60 BCE apricots were known by the Greeks and were later introduced to the Roman Empire. The Spanish explorers brought apricots to the Americas, and for that I am eternally grateful.
The little bit of saffron I used, truly makes this dish. I love the floral quality of saffron, it goes well in so many dishes. Anyhow, I remembered that I had a packet of saffron in my pantry, a gift from a friend of my mother in law. I am so glad I used it.
These tasty saucy North African lamb meatballs can be an appetizer or a main meal when served with a side of basmati, or even regular long grain rice or couscous. Don't let their delicate taste fool you, these saucy lamb meatballs are very hearty, so a perfect dish for the cool weather that has begun to take hold.
Steps by step photos
- Gather all your ingredients and have them measured, chopped and ready to go.
- Place the dry spices in a bowl to combine: cumin, salt, dried oregano, paprika and allspice. Mix these into the meat in a large bowl.
- Add the bread crumbs, cilantro and mint to the meat mixture. Knead all these into the meat until well combined.
- Form the meat into about 1 inch balls. I like to use a cookie scoop
that is about 1 Tbsp. That size will yield about 24 meatballs. - Heat the olive oil on medium heat in a Dutch oven or large braising pan then add the garlic and onion. Sauté until until the onions are translucent. Add the meatballs and then cover until they are brown. This takes about 5 minutes.
- Pour in the vegetable broth and then add the tomatoes. Turn the heat up to high and bring to a slow boil then turn to low.
- Add the parsley, saffron and dried apricots and simmer on low covered for about 25 minutes.
- Uncover and allow to reduce to the desired consistency. I like mine kind of chunky like a salsa with very little liquid. Add salt to taste. Sprinkle with chopped almonds before serving.
Frequently Asked Questions
- How long can I save and store lamb kofta? You can store in the refrigerator for up to 3-4 days in an airtight container. Be sure to completely cool to room temperature before refrigerating.
- Can I freeze lamb meatballs? Yes, these freeze quote well in the sauce. Be sure to completely cool before freezing. You should freeze in an airtight container for best results. These lamb kofta in sauce will keep nicely for 3-4 months frozen.
- Can I make the meatballs ahead of time? Yes, you can make this a day ahead and reheat covered in an oven proof dish for about 20-30 minutes at 300° F. The temperature of the food should hit 165° F.
If you want to explore more tastes of North African style cuisine here are a few to try:
- Learn how to break down a whole chicken and make Moroccan chicken tagine in a tagine dish or slow cooker. This dish will fill your whole home with a wonderful aroma!
- If you are in the mood for soup then you must try Moroccan harira chickpea and lentil soup.
- Lamb tagine is also a favorite at our house with sweet and savory flavors.
Leave me a comment and let me know how you like the dish!
Looking for more recipes?
Sign up for my free recipe newsletter to get new recipes in your inbox each week! You can also find me sharing more inspiration in Pinterest and Facebook.
📖 Recipe
Saucy North African Lamb Meatballs - Lamb Kofta Recipe
Ingredients
Meatballs
- 1 lb ground lamb
- 1 teaspoon cumin powder
- 1 teaspoon Kosher salt
- ½ teaspoon dried oregano
- ¼ teaspoon paprika
- ¼ teaspoon allspice
- 2 tablespoon cilantro chopped
- 6-8 mint leaves chopped
- 2 tablespoon breadcrumbs ( Paleo diet: chickpea flour)
For the stew:
- 1 onion medium sliced
- 2 garlic cloves minced
- 1 tablespoon olive oil
- 1 ½ cup vegetable broth
- 14 oz diced tomatoes can
- ⅓ cup dried apricots coarsely chopped
- ¼ teaspoon saffron
- 2 tablespoon parsley chopped
- 1 tablespoon almonds chopped
Instructions
- To make the meatballs: Place all the dry spices in a small bowl and blend well. Mix into the meat. Add in the cilantro, mint leaves and breadcrumbs.
- Form lamb into 1" meatballs. I like to use a cookie scooper.
- Heat olive oil on medium heat in a Dutch oven or large braising pan then sauté onions and garlic until translucent. Do not brown the onions and garlic. Add in the lamb meatballs then cover so they brown lightly. This takes about 5 minutes covered.
- Add the vegetable broth, and tomatoes. Bring to a light boil on high heat.
- Turn down heat to low and add parsley, apricots, and saffron. Cook covered for about 25 minutes. Add salt to taste. Cook uncovered on low to reduce to your desired consistency. (I like mine kind of thick and chunky like a salsa with very little liquid.) Sprinkle with chopped almonds before serving.
- Serve with rice.
Notes
- How long can I save and store lamb kofta? You can store in the refrigerator for up to 3-4 days in an airtight container. Be sure to completely cool to room temperature before refrigerating.
- Can I freeze lamb meatballs? Yes, these freeze quote well in the sauce. Be sure to completely cool before freezing. You should freeze in an airtight container for best results. These lamb kofta in sauce will keep nicely for 3-4 months frozen.
- Can I make the meatballs ahead of time? Yes, you can make this a day ahead and reheat covered in an oven proof dish for about 20-30 minutes at 300° F. The temperature of the food should hit 165° F.
Nutrition
Faye Moore Wilkerson says
Lamb is not a staple in the deep South. Could you use veal or ground pork?
Analida says
I would use beef.
Michelle | A Dish of Daily Life says
Those are going on my MUST MAKE list!
Analida says
Thanks Michelle!
Denise Wright says
I was just thinking about making some type of meatball this week for dinner. The flavors sound delicious....I especially like the apricots. That' s my hubby's favorite and I bet he would really like this dish.
Analida says
I hope he likes then Denise.
Jennifer Stewart says
I love lamb for its richness! Add in the apricots and I am sold! I will have to buy some chickpea flour for my paleo friends since I love to make and bring them some too!
Analida says
Sounds good Jennifer! Chickpea flour is not hard to find. A well stocked grocery store will carry it.
Caroline | carolinescooking says
We are having another variation on spiced lamb meatballs today, by coincidence. They are a favorite and I love the sound of the flavors you have used. Your presentation is so pretty too!
Analida says
Thanks Caroline!!!
Hollie says
I haven't the slightest clue wear to get ground lamb but if I ever saw this on a restaurants menu I'm gonna get it!! Looks awesome! http://quirkybohomama.blogspot.com/
Analida says
thanks Hollie. You can do it with beef!
Tiffany says
This sounds so delicious! Thanks for sharing with us at the Merry Monday Link Party. Hope to see you again on Sunday!
Christie says
These look so yummy! I just wish I was okay wtih lamb. Sometimes I just don't like the way it tastes. Definitely have to try these in beef or even turkey form! Looks amazing.
Analida says
Christie, definitely use beef or turkey, or a combo of both. They are very tasty. I know a lot of people who can't get past the taste of lamb, no worries!
Linda says
I'm such a big fan of lamb and hardly ever fix it but these meatballs were just calling out to me. They are easy to make and I love the sweet edge that apricot adds to the overall dish. Thanks for pushing me out of my comfort zone with this tasty way to use lamb.
Sharon says
I'm always looking for new ways to prepare lamb. These meatballs are so flavorful and something new to try.
Elaine says
It's been a while I made a delicious lamb dish, so I am really excited about this recipe. I just need to get all the ingredients, and I can go all in with it. And great info on the apricots!
Nicoletta and Loreto says
Saffron, almonds, apricots and all the other delicious spices make these lamb kofta an absolute pleasure to eat!
Pam Greer says
Love the north African flavors in these!! They are so intriguing and delicious with all the flavors!
Lori | The Kitchen Whisperer says
Oh this dish sounds yummy! I'm loving the addition of the apricots as well! I rarely make lamb but this recipe has inspired me to make it soon!
Marisa F. Stewart says
What unique flavor combinations! Love the idea of the apricots and saffron. That would really add some punch to the lamb meatballs. We enjoy trying different cuisines and I've pinned this recipe to make next week.
Leslie says
I think this is just the perfect dish to make for a date night in or to have another couple over. It's classy, delicious, and just perfect!
Tara says
I am always looking for new ways to use lamb, but get bored with my normal recipes. I love your take on the meatballs.
Aline says
This looks so great!! We love lamb, but for some reason we don't cook it enough at home - I really want to make this! Meatballs are a perfect way to get into it!!
Beck & Bulow says
2nd time making these! I make them exactly as written and add some feta cheese crumbles into the mix. Serve with marinara sauce poured over the top. Makes my low carb diet super easy! This may be my 5th time borrowing your recipe.