This recipe is based on one for lamb meatballs from the Amateur Gourmet. His recipe called for simple meatballs served with yogurt, but I thought I would prefer something more substantial. I decided go on a play of the Italian meatball hero - lamb meatballs instead of pork/sirloin/turkey mix; tomatoes and chickpeas with Moroccan spices instead of traditional tomato sauce; and warmed pita bread instead of toasted hero bread. I also cooked it all in the oven instead of frying to cut down on oil. It bubbled up nicely and tasted sweeter than I expected, maybe because my cilantro was wilting and lacking in flavor to cut through the other spices.
1 can chickpeas1/2 can crushed tomatoes
1/2 onion, minced
2 cloves garlic, minced
1/2 tsp cinnamon
1/2 tsp coriander
2 tsp cumin
2 tsp sweet paprika
salt
pepper
Combine above ingredients in a baking dish. Preheat oven to 375.
1 lb ground lamb
1 clove garlic, minced
1/2 onion, minced
1/2 tsp cinnamon
1/2 tsp coriander
2 tsp cumin
2 tsp sweet paprika
1/3 cup fresh mint leaves finely chopped
salt
pepper
Combine above ingredients in a bowl. Form into approximately 12 small meatballs and place in chickpe-tomato mixture in baking dish. Bake for approximately 35 minutes. Check to see if meatballs are done and add 1/4 cup fresh chopped mint and 1/4 cup fresh chopped cilantro. Cook for another few minutes. Remove from heat and let cool a couple minutes. Serve over warm pita (or rice).
