How to Make Moroccan-Spiced Lamb Meatballs with Apricot-Quinoa Pilaf
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Preheat oven to 400°F (205°C). Mix lamb with mint, parsley, garlic, cumin, coriander, cinnamon, and salt. Shape into 16 meatballs.
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Place meatballs on lined baking sheet and bake for 18 minutes.
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Cook quinoa in water according to package directions. Stir in apricots, pumpkin seeds, and cucumber.
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Plate pilaf with lamb meatballs on top and garnish with extra herbs.
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Pro Tips for Perfect Moroccan-Spiced Lamb Meatballs with Apricot-Quinoa Pilaf
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of ground lamb, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Moroccan-Spiced Lamb Meatballs with Apricot-Quinoa Pilaf?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Moroccan-Spiced Lamb Meatballs with Apricot-Quinoa Pilaf?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for ground lamb?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
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