Moroccan Meatballs

I don't know about you, but if I don't have variety in the foods I eat, I feel like I might as well be a dog!   The same kibble over and over, again!   No offense to those dog lovers out there.  Actually, these days there are animal refrigerator sections  in the grocery stores with gourmet meats, etc.   What?! 

Anyway, I try to add variety by using spices or combinations of them in dishes that would otherwise be bland.  I got a good deal on some ground lamb the other day.  (More about this in another post.  I just hope it wasn't from the "dog gourmet refrigerator!  Just kidding but, something to think about.)   Now, what to do with this find.   Lamb is a favorite in Morocco although rare because of its cost.  I know if  I travelled  to Morocco I would savor  the cuisine with its lamb, eggplant, couscous and heavily spiced foods.    But, until then I created a meatball with Moroccan and Greek influence.

Ingredients:

1 lb. ground lamb
1/8 c feta or goat cheese
3/4 c french type bread (soaked in water and squeezed out and crumbled)
1 egg
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp coriander
1/2 tsp cinnamon
1/8 tsp red pepper (not flakes)
1 clove garlic, minced
1/4 tsp allspice
2 T fresh chopped basil
1 T fresh mint (optional)

Preheat oven to 350 degrees.  Place all ingredients in a mixing bowl and mix well.  Make meatballs the size of a walnut and place them on a baking sheet.  Bake for a total of about 25 minutes, turning once halfway through the cooking time.  Serve with couscous or orzo or by themselves.  These would be great as appetizers with a spiced yogurt sauce.  Yum!