Moroccan Lamb Meatballs

FOR THE LAMB MEATBALLS

• 2 pounds of ground lamb
• 1 Tbsp. Ras El Hanout (Moroccan spice blend)

FOR THE DIPPING SAUCE

• 1/2 cup fig jam
• 1/2 cup water
• 1 Tbsp. Fig balsamic vinegar
• 1 Tbsp. Pomegranate balsamic vinegar

SAUCE DIRECTIONS

1. Combine all the ingredients in a small sauce pan.
2. Using a small whisk, blend until smooth.
3. Bring to a boil, then reduce heat.
4. Cook until thickened (about 10 minutes).
5. Whisk during cooking to keep the mixture smooth.
6. The sauce is ready when it nicely coats the back of a spoon.
7. Remove from heat.
8. Place in a container and let cool.

**NOTE** The sauce can be made ahead of time. Place in a sealed container in the fridge till ready to use. Best used at room temperature. You can also warm it slightly before serving.

MEATBALL DIRECTIONS

1. In a large bowl combine the ground lamb and seasoning.
2. Shape into 1 1/2 inch meatballs (about 30).
3. Place meatballs onto double pronged skewers (about 5-6 per skewer) **do not crowd them**
4. Heat the grill to MEDIUM-HIGH
5. Spray grates with oil.
6. Grill the meatballs for about 10 minutes (until cooked), turning several times to nicely brown all sides.
7. Remove from grill.
8. Take meatballs of the skewers, pile onto a plate.
9. Serve with dipping sauce.

ENJOY!