wcfoodies:

Moroccan-spiced lamb meatballs

For me, the perfumey earthiness of lamb was meant for winter and winter alone. It’s the kind of meat you want to cozy up to, and lamb dishes are generally oversized-sweater-and-cushy-slippers food. These meatballs are no exception, and making them is a great way to spend a cold, wintry Sunday afternoon.

But who makes a giant pan of meatballs just for themselves? These would be such a perfect dish for a New Year’s Eve party, especially one where you maybe want people to fawn all over you (yes) and reaffirm how amazing you are (true) and introduce you to their cute, single friends (obviously).

Just pour the meatballs and the sauce into a chafing dish or pop your dutch oven onto that old electric heating tray…thing…that your weird aunt gave you a few Christmases ago - this will obviously keep the meatballs warm, but it will also keep them from drying out. Stick a toothpick in each meatball for easy consumption, and bam - New Year’s Eve is yours for the taking.

Happy New Year, everyone!

Did you know Moroccan-spiced lamb meatballs are the perfect New Year’s Eve hangover cure? Because they are. Or could be. Anyway, they’re pretty delicious, and you should make some.