Broiled Caramelized Moroccan Spiced Lamb Meatballs with Umami Prune Glaze
Tender, spiced lamb meatballs are broiled to a caramelized finish and coated in a rich, savory-sweet prune glaze. This dish offers a perfect balance of North African spices and deep umami flavor for an impressive yet approachable dinner.
Ingredients
Ingredients
- 1 lb ground lamb 85/15 lean-to-fat ratio recommended
- 0.5 cup breadcrumbs panko or fresh, for binding
- 1 large egg lightly beaten
- 2 cloves garlic minced
- 1 tbsp ras el hanout Moroccan spice blend
- 0.5 tsp ground cumin
- 0.25 cup prunes pitted and finely chopped
- 0.25 cup beef broth low-sodium
- 1 tbsp soy sauce for umami (or tamari for gluten-free)
- 1 tbsp honey
- 1 tbsp olive oil
- 0.25 tsp salt
- 0.25 tsp black pepper
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or oven to maintain texture. Make-Ahead: Prepare the meatball mixture up to 1 day ahead; shape and cook just before serving. The glaze can be made 2 days in advance and stored in the fridge. Substitutions: Use ground beef or turkey instead of lamb. For a gluten-free version, use gluten-free breadcrumbs and tamari. Serving Suggestions: Serve over couscous, quinoa, or with a side of roasted vegetables. For a party, make smaller meatballs as appetizers.