Moroccan Lamb meatballs

The unique northern African seasoning mix with our grass-fed lamb 🐑 We start with tender grass-fed lamb leg, mix in pastured duck eggs for that perfect juicy bite, and season it with a blend of coriander, cumin, paprika, cinnamon, and cayenne. Perfect for with our homemade hummus Robbie's roasted garlic hummus., or piling over cauliflower rice, or dipping into a creamy yogurt sauce. However you eat them, these meatballs bring serious 🇲🇦 flavor. The meatballs are raw. Cooking suggestions: Thaw in the refrigerator overnight or at 3 hours prior to cooking; Simply pan-fry for 8-10 minutes on low - medium heat and cover with a lid OR Place in a 200°C oven for 15 minutes until a golden-brown crust forms. Ingredients: Grass-fed lamb leg, pastured duck egg, onion, garlic, coriander, cumin, paprika, cinnamon, cayenne, salt, black pepper.