Moroccan Lamb Meatballs with Dill Sauce
We adapted this recipe from one that originally appeared in Gourmet magazine, and when we say “adapted” we always, always mean “made it simpler.” These have been a crowd-pleaser at Purcell parties for years—so much so that when we don’t serve them, guests actually complain.
For the meatballs
1/3 cup minced onion
For the sauce
1/2 cup mayonnaise
Prepare the sauce
Mix all the ingredients in a bowl.
Prepare the meatballs
Preheat oven to 450°F.
The dill sauce can be made 3 to 4 days ahead and kept covered and refrigerated. The meatballs can be formed 1 day ahead and kept covered and refrigerated.