HealthNotes

Moroccan Lamb Cocktail Meatballs

• From: American Lamb Board

Ingredients

• 1/3 cup boiling water

• 1 tsp instant chicken bouillon

• 1/2 tsp onion salt

• 1/4 tsp pepper

• 1/4 cup dry couscous

• 1 lb ground lamb

• 1 egg, beaten

• 1 12 oz jar of beef gravy

• 1/2 cup dried apricots, halved

• 1/3 cup apricot preserves

• 1 cup fat-free beef broth

• 1/2 tsp turmeric

• 1/2 tsp ground ginger

• 1/2 tsp ground cinnamon

• 1/4 cup raisins

This Moroccan meatball will charm you away from the Italian meatball.

Directions

• In a bowl, combine boiling water, chicken granules, onion salt, and pepper.
• Stir in couscous; cover and let stand 10 minutes.
• Stir in lamb and egg; mix well. Form into 3/4 to 1-inch meatballs; place in baking pans.
• Bake in 350ºF oven for 12 to 15 minutes or until done.
• Drain, keep warm.
• In small saucepan, combine gravy, apricots, preserves, broth, turmeric, ginger, cinnamon, and raisins.
• Bring to a boil. Simmer 5 minutes.
• Pour over meatballs, toss to coat.