Serves: 4

Why this spice: Collected Foods Ras El Hanout seasons lamb meatballs with warm North African depth in one spoonful — no long spice list required.

Ingredients

• 1 lb ground lamb
• 1/4 cup fine breadcrumbs or almond flour
• 1 egg
• 2 tsp Collected Foods Ras El Hanout
• 2 garlic cloves, grated
• 2 Tbsp minced parsley or mint
• 3/4 tsp kosher salt
• Olive oil for searing
• Yogurt, lemon, and flatbread for serving

Directions

1. Mix lamb, breadcrumbs, egg, Ras El Hanout, garlic, herbs, and salt until just combined. Form 16 golf-ball meatballs.
2. Heat a film of oil in a skillet over medium-high. Brown meatballs on all sides, 8–10 minutes total, until cooked through.
3. Rest briefly. Serve with yogurt, lemon, and warm flatbread.
4. Optional: simmer browned meatballs in a quick tomato sauce for 10 minutes.

Don’t overwork the meat — gentle mixing keeps the meatballs tender.