Cinnamon Stick Moroccan Alberta Lamb Meatballs

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1 lb ground Alberta Lamb

1 Tbsp finely chopped garlic

4 tsp. Spice mix

1 Egg

Spice Mix

½ tsp. Cumin

2 Tbsp finely diced dried apricot

¼    tsp. Crushed cloves

2 Tbsp chopped, fresh mint

½    tsp. Cinnamon

½    tsp. Black pepper 

1 Tbsp Grainy mustard

¼    tsp. Cayenne

10 – 12 Cinnamon sticks

½    tsp. Crushed chilis (dried)

Tzatziki Sauce (Herbed Yogurt & Cucumber)

2 cups Plain yogurt

1 English cucumber, shredded or diced

3 cloves garlic, crushed

3 tsp. olive oil

1 Tbsp red wine vinegar

1 Tbsp finely chopped fresh dill

1 tsp. finely chopped fresh mint

Pinch salt


  1. In a mixing bowl, season lamb with garlic and dry herbs and mix well. Mix in apricots, mint, egg and mustard.
  2. Form a 3 Tbsp size portion of mixture into a meatball.
  3. Insert a cinnamon stick and squeeze the meatball to adhere to the stick. Continue with remaining meat mixture & cinnamon sticks.
  4. Bake at 350 F for 10-15 minutes or until cooked thoroughly.
  5. Serve with tzatziki or mango chutney.

Yield: 10 to 12 X 2” meatballs or 20 to 24 X 1” meatballs.

Mix all ingredients for Tzatiki Sauce and refrigerate for several hours before serving.

Recipe courtesy of Gail Hall, Edmonton

Ground Oven/Slow-Cooker

Alberta Lamb
Agriculture Centre
97 East Lake Ramp NE
Airdrie, AB, T4A 0C3

(403) 948-1522