Stuffed Lamb Meatballs with Goat Cheese[addthis tool="addthis_inline_share_toolbox_cv7f"]
Senegal, Morocco and Spain have a long history of trading recipes. Here is a Moroccan kefta inspired stuffed lamb meatballs recipe, spiced and filled with goat cheese. It’s a perfect snack food for grilling and great for parties. The mint-yogurt sauce for dipping was inspired by the Lebanese community that’s been living in Senegal for several generations.
Although the origin of meatballs is unknown, recipes go back to the 4th and 5th century. They most likely originated from Kefta and were cited in early Arabic cookbooks featuring lamb rolled into orange sized balls. From the Arabic world they most likely spread to Morocco, Spain, Italy and into Africa. Chef Thiam’s meatballs made with our grass-fed lamb or goat and stuffed with goat cheese are sure to wow your guests!
This recipe is used with permission from Chef Pierre Thiam. Find more of his recipes in his book Senegal: Modern Senegalese Recipes from the Source to the Bowl and on his website.
Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.
How to Make Stuffed Lamb Meatballs
They’re easy to make. First mix the ground lamb with seasonings and egg. Next the meatballs are made into patties and a piece of cheese is put in the center. Wrap the meat around the cheese, brown, and serve with Chef’s yogurt sauce.
More Lamb Meatball Recipes
Stuffed Lamb Meatballs with Goat Cheese
- 2 mixing bowls
- 1 Baking sheet or cast iron skillet
Meat (Choose One)
- 2 lb Ground Lamb
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1 yellow onion finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons cayenne pepper
- 2 teaspoons smoked Spanish paprika
- 2 teaspoons freshly ground black pepper
- 2 large eggs lightly beaten
- 2 tablespoons fine sea salt
- 1 cup fresh goat cheese
- 1 cup full fat Greek yogurt
- 1 cup chopped fresh mint
- 1 clove garlic, minced
- 1 teaspoon lemon juice
- 1 tbsp olive oil
- sea salt or kosher salt to taste
- black pepper, ground from a mill to taste
- Combine the yogurt, mint, garlic, lemon juice and oil in a bowl. Season with salt and pepper to taste and reserve.
- Combine the ground lamb, parsley, cilantro, mint, onion, cumin, cayenne, paprika, black pepper, eggs, and salt in a large bowl and mix well.
- Tightly cover with plastic wrap and refrigerate for at least an hour.
- Using your hands make a round meatball the size of a golf ball then slightly flatten it into a disk.
- Put a pinch of goat cheese in the center and carefully wrap the meat around it gently reshaping it into a ball.
- Repeat until all the meatballs are filled with goat cheese.
- Refrigerate again for an hour to firm up until ready to cook.
- Preheat the grill or broiler to hot.
- Grill the meatballs or place them on a baking sheet to broil. You may also pan-fry them in a few tablespoons of oil.
- Cook, turning a few times, until all sides are browned--7 to 8 minutes.
- Serve immediately with the yogurt sauce for dipping.
- Serve on a platter with baguette chunks, extra mustard and kani sauce on the side.