Moroccan Meatballs in Feta Labneh
I can still see the enormous piles of brightly colored spices in my mind as I first walked through the marketplace in Tangiers, Morocco. These meatballs incorporate the spices and fresh herbs of that market. Meatballs are chocked full of healthy spices but not hot ones. Traditionally Moroccan meatballs are made with ground lamb; however, ground beef is an acceptable substitute for this spicy recipe. The tangy labneh forms the base for the meatballs topped with refreshing herbs.
4 servings
INGREDIENTS:
Labneh
1 cup whole milk Greek yogurt
1 teaspoon mashed or grated garlic
2 teaspoons fresh lemon juice
1 tablespoon extra virgin olive oil
2 tablespoons crumbled feta cheese
Meatballs
1 pound ground lamb or ground beef
1 large egg, beaten
⅓ cup whole milk Greek yogurt
1 tablespoon mashed or grated garlic
1 teaspoon fresh grated ginger
¼ cup flaxseed meal
1 tablespoon minced scallions or grated onions
3 tablespoons flat-leaf parsley, minced, divided
3 tablespoons fresh mint, minced, divided
1 teaspoon pimentón dulce or smoked paprika
1 teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 teaspoon sea salt
½ teaspoon ground black pepper
1 tablespoon fresh dill, minced
DIRECTIONS:
Labneh
1. Combine the yogurt, garlic, lemon juice, olive oil, and feta cheese in a small bowl. Mix well and leave at room temperature until ready to use.
Meatballs
1. Preheat the oven to 400°F. Prepare a foil-lined sheet pan.
2. In a large bowl, combine the meat, egg, yogurt, garlic, ginger, flaxseed meal, scallions, two tablespoons parsley, two tablespoons mint, cumin, ginger, cinnamon, salt, and black pepper. When thoroughly combined, form into twelve meatballs. Place them on the prepared sheet pan and into the preheated oven. Bake until browned and cooked through, about twenty to twenty-five minutes. Move the meatballs to a paper towel to drain the excess fat.
3. While the meatballs are still warm, spread the labneh onto a platter or individual plates. Place the meatballs on top. Sprinkle with one tablespoon each of fresh parsley, mint, and dill. Serve warm or at room temperature.
Moroccan Meatballs in Feta Labneh
Ingredients
- 1 cup whole milk Greek yogurt
- 1 teaspoon mashed or grated garlic
- 2 teaspoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 2 tablespoons crumbled feta cheese
- 1 pound ground lamb or ground beef
- 1 large egg, beaten
- ⅓ cup whole milk Greek yogurt
- 1 tablespoon mashed or grated garlic
- 1 teaspoon fresh grated ginger
- ¼ cup flaxseed meal
- 1 tablespoon minced scallions or grated onions
- 3 tablespoons flat-leaf parsley, minced, divided
- 3 tablespoons fresh mint, minced, divided
- 1 teaspoon pimentón dulce or smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 tablespoon fresh dill, minced
Instructions
- Combine the yogurt, garlic, lemon juice, olive oil, and feta cheese in a small bowl. Mix well and leave at room temperature until ready to use.
- Preheat the oven to 400°F. Prepare a foil-lined sheet pan.
- In a large bowl, combine the meat, egg, yogurt, garlic, ginger, flaxseed meal, scallions, two tablespoons parsley, two tablespoons mint, cumin, ginger, cinnamon, salt, and black pepper. When thoroughly combined, form into twelve meatballs. Place them on the prepared sheet pan and into the preheated oven. Bake until browned and cooked through, about twenty to twenty-five minutes. Move the meatballs to a paper towel to drain the excess fat.
- While the meatballs are still warm, spread the labneh onto a platter or individual plates. Place the meatballs on top. Sprinkle with one tablespoon each of fresh parsley, mint, and dill. Serve warm or at room temperature.
Nutrition Facts
Calories
468.09Fat (grams)
33.92Sat. Fat (grams)
11.19Carbs (grams)
8.81Fiber (grams)
3.7Net carbs
5.09Sugar (grams)
2.63Protein (grams)
31.63Sodium (milligrams)
804.09Cholesterol (grams)
137.9The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.