Moroccan Lamb Cocktail Meatballs |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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From the American Lamb Board. Ingredients:
1/3 cup boiling water |
1 teaspoon instant chicken bouillon granule |
1/2 teaspoon onion salt |
1/4 teaspoon pepper |
1/4 cup dry couscous |
1 lb ground lamb |
1 beaten egg |
12 ounces canned beef gravy |
1/2 cup dried apricot, halved |
1/3 cup apricot preserves |
1 cup nonfat beef broth |
1/2 teaspoon turmeric |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
1/4 cup raisins |
Directions:
1. In a bowl, combine boiling water, chicken granules, onion salt and pepper.
2. Stir in couscous; cover and let stand 10 minutes.
3. Stir in lamb and egg; mix well. Form into 3/4 to 1-inch meatballs; place in baking pans.
4. Bake in 350ºF oven for 12 to 15 minutes or until done.
5. Drain, keep warm.
6. In small saucepan, combine gravy, apricots, preserves, broth, turmeric, ginger, cinnamon and raisins.
7. Bring to a boil.
8. Simmer 5 minutes.
9. Pour over meatballs, toss to coat.
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