Moroccan Meatballs

Warm spices and bright mint come together in bite sized meatballs.  These would be delicious as an appetizer with a warm chutney dipping sauce, folded into warm flatbread or served over a bed of couscous.


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1 lb. extra lean ground beef
1 egg white
3 cloves garlic, minced
3 T. oatmeal
1 T. ground coriander
1 tsp. dried mint
1 tsp. ground cumin
1 tsp. cinnamon
1/2 tsp. salt
a few grinds of pepper
1 T. olive oil

In a large bowl combine all ingredients, exept oil.  Form into 1 inch meatballs.  Heat a large pan over medium heat.  Add oil and cook meatballs in batches, shaking pan often to cook them on all sides.  Don't overcrowd your pan.

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