Moroccan Lamb Meatballs with Harissa and Coriander Pesto | James Beard Foundation
For these Moroccan-inspired meatballs, Richard Beichner uses Rocky Mountain lamb raised locally in Colorado. He serves it with saffron couscous and presents it in a mini tagine.
Ingredients
- pumpkin seeds
- olive oil
- salt
- onions
- carrots
- celery
- ground beef or turkey
- eggs
- bread crumbs
- garlic powder
- cumin
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