Preheat your oven to 400°F (200°C) if you plan to bake the meatballs. This will ensure they cook evenly and develop a lovely crust.
Tear the slice of white bread into small pieces and soak it in a little water for about 5 minutes. This will help to keep the meatballs moist.
In a skillet over medium heat, add a splash of oil and sauté the finely chopped onion until it becomes translucent. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the ground lamb, sautéed onion and garlic, soaked bread, egg, and all the spices: cinnamon, oregano, parsley, cumin, allspice, paprika, smoked paprika, cracked black pepper, and salt.
Using your hands, mix everything together until well combined. Then, form the mixture into small meatballs, about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper if baking.
If baking, place the meatballs in the preheated oven for about 20-25 minutes, or until they are browned and cooked through. Alternatively, you can pan-fry them in a skillet over medium heat until browned on all sides and cooked through.
Once cooked, serve your Moroccan Lamb Meatballs with your choice of sides. They pair beautifully with couscous, a fresh salad, or in a warm pita with tzatziki sauce.
