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Nutrition Facts
Serving Size 354 g
(Approx. 4 Servings)
Amount Per Serving
Calories 630 Calories From Fat 350
% Daily Value*
Total Fat 39 g 60%
Saturated Fat 13 g 65%
Trans Fat 0.0 g
Cholesterol 120 mg 40%
Sodium 1350 mg 56%
Total Carbohydrate 49 g 16%
Dietary Fiber 4 g 16%
Sugars 25 g
Protein 23 g
Vitamin A 20% Iron 60%
Vitamin C 120% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Four J Moroccan Lamb Meatballs
Prep Time
45 minutes
Cook Time
30 minutes
Total Time
1 h 15 m
4  People


Recipe makes 4 Servings

1 Tbsp olive oil, divided
1/2 yellow onion, small diced
1 Tsp garlic, minced
1 Lb all natural ground lamb
1 cup(s) Progresso Italian Style Bread Crumbs
1 Tbsp Moroccan Zatar Seasoning, divided
1 Tsp kosher salt
1 Tbsp Adams Reserve Garam Marsala, divided
1 Tbsp parsley, minced
1 Tbsp mint, minced
1 egg, beaten
1 Tsp cumin
1/3 cup(s) dried apricots, sliced
24 fl oz Four J Meatball Sauce
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Heat half of olive oil in medium sauté pan on medium. Add onions and garlic and allow to cook until onions are tender. Remove from heat.
Place lamb, breadcrumbs, cooked onions, garlic, seasonings, herbs and egg in bowl. Mix well.
Preheat oven to 400ºF.
Form lamb mixture into 16 small even sized balls and place on foil lined sheet pan.
Place meatballs in oven and cook 10 minutes until meatballs begin to brown.
Meanwhile, heat remaining olive oil in large saucepan on medium-high. Add in remaining zatar, garam masal, cumin and sliced apricots. Cook 3 - 4 minutes, stirring constantly.
Add in sauce and bring to a simmer.
Remove meatballs from oven and place carefully in sauce. Allow to simmer 30 minutes. Serve over couscous.


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