Moroccan Meatballs

Description
A nice combination of taste, and a little different. I made these half size and served them as an appetizer with a tart cranberry dip. From local newspaper.



Ingredients
2 teaspoons olive oil

1/2 small onion, chopped

1 clove garlic, smashed

1 lb ground lamb

1/2 cup cooked couscous

1 egg, beaten

2 tablespoons chopped fresh parsley

1/2 teaspoon turmeric

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

Directions
Preheat oven to 350f degrees.

In a small nonstick frypan, heat oil over medium heat.

Saute onion and garlic for 3 minutes or until browned.

In a medium bowl, combine ground lamb, couscous, egg, parsley, tumeric, cinnamon and ginger.

Add sauteed onion and garlic.

Mix well, form into 1 and 1/2 inch meatballs.

Place on a prepared baking sheet.

Bake in preheated oven for 30 minutes, turning after 15 minutes, until browned on all sides and no longer pink.