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
 * ½ small onion, chopped
 * 1 clove garlic, smashed
 * 1 lb ground lamb
 * ½ cup cooked couscous
 * 1 egg, beaten
 * 2 tablespoons chopped fresh parsley
 * ½ teaspoon turmeric
 * ¼ teaspoon ground cinnamon
 * ¼ teaspoon ground ginger

Directions

 * 1) Preheat oven to 350 °F degrees.
 * 2) In a small non-stick frying pan, heat oil over medium heat.
 * 3) Saute onion and garlic for 3 minutes or until browned.
 * 4) In a medium bowl, combine ground lamb, couscous, egg, parsley, turmeric, cinnamon and ginger.
 * 5) Add sauteed onion and garlic.
 * 6) Mix well, form into 1 and ½ inch meatballs.
 * 7) Place on a prepared baking sheet.
 * 8) Bake in preheated oven for 30 minutes, turning after 15 minutes, until browned on all sides and no longer pink.