Moroccan Feta Meatballs with Ras El Hanout and Zucchini Noodles | culture: the word on cheese
Moroccan Feta Meatballs are moist and tangy and aromatic with ras el hanout, a blend of six or more ground spices, similar in concept to curry powder, but more cinnamon based
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Ingredients
- ½ pound ground lamb
- ½ pound ground beef
- ⅔ cup panko bread crumbs
- ⅔ cup crumbled standard firm-style feta
- 3 tablespoons chopped fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon ras el hanout
- 1 teaspoon turmeric
- ½ teaspoon salt (plus more for zucchini)
- 1 large egg (lightly beaten)
- 2 tablespoons olive oil (divided)
- 3 medium zucchini
- ½ cup beef broth or water
- 3 cloves garlic (minced)
- Zest of 1 lemon
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