MOROCCAN-SPICED LAMB MEATBALLS
As a Registered Dietitian, teaching nutrition through cooking has always been the best tool to promote healthy eating. My professional organization—The Academy of Nutrition and Dietetics—is now offering the Food and Nutrition test kitchen program. Every month there will be a collective cook-off of a themed product. My challenge is to tie the cook-off to our local Michigan food sources. The test recipe this month is Moroccan-Spiced Lamb Chops.
The rise in interest of local, organic and ethically raised animal products has risen dramatically. So much that consumers are willing to pay more and travel farther for local meat. Lucky for me, we have a farm right here in northern Oakland County called East River Organic Farm that offers a source for Michigan meats.
East River Organic Farm began in 1994 as a local source for fresh, high quality organic foods. Presently in Oxford, Michigan, they use environmentally sound farming practices that raise cattle, pigs, chickens, turkeys and lambs for consumption. This week I purchase ground lamb for the monthly test kitchen recipe.
The original recipe used lamb chops with a spice rub. I choose to change it up to ground lamb for meatballs and serve it over couscous. If you want to cook along, check out the Food and Nutrition test kitchen.
Moroccan-Spiced Lamb Meatballs
1 pound ground East River Organic Farm lamb
1 whole large egg
½ cup whole wheat breadcrumbs
3 tablespoons chopped fresh parsley, divided
½ teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
Juice of 1 whole lemon
1 can (14.5 ounces) organic diced tomatoes with juice
1 can (15 ounces) organic chickpeas, drained and rinsed
½ cup chopped dried apricots
- Preheat oven to 350o.
- Place ground lamb, egg, breadcrumbs, 2 tablespoons parsley, cinnamon, cumin, salt and pepper in a large bowl and gently combine. Shape into 8 evenly sized meatballs.
- Heat olive oil over medium heat in a Dutch oven. Add meatballs and brown on all sides. Remove and reserve.
- Add onion and garlic to the hot pan and cook until softened, about 3 to 5 minutes.
- Add lemon juice, scraping up any browned bits from bottom of pan; stir in tomatoes and return meatballs to the pan. Bring to a simmer.
- Cover Dutch oven and place in preheated oven for 40 minutes.
- Remove from oven and add chickpeas and apricots; continue to cook another 20 minutes.
- Serve meatballs with bean-tomato mixture on top of a bed of couscous. Garnish with 1 tablespoon chopped parsley if desired.
Yield: 8 meatballs
—Pam Aughe, R.D.