Entrees

Moroccan Lamb Meatballs

Name: Moroccan Lamb Meatballs
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 1/2 tbsp olive oil (for cooking); 500 g / 1 lb lamb mince (ground lamb) (Note 1); 1 small onion (, grated using box grater (~1/2 cup, including juices, Note 2); 1/2 cup panko breadcrumbs (sub ordinary); 1 egg; 2 cloves garlic, crushed; 1/4 cup coriander/cilantro leaves (, finely chopped); 1 1/2 tsp EACH cumin, coriander, paprika (any, but I like smoked paprika); 1/2 tsp EACH cinnamon, cayenne pepper (add more for spicy); 1 tsp cooking/kosher salt; 1/4 tsp black pepper; 3/4 cup plain yoghurt (I use Greek); 1/2 cup (tightly packed) mint leaves; 2 tsp lemon juice; 1/4 tsp cooking/kosher salt; 4 pita pockets (, Lebanese or pita bread); 5 cups shredded lettuce (iceberg, cost/romaine); 2 tomatoes (, halved, thinly sliced); 1 red onion (, halved, finely sliced); OR Shredded Red Cabbage, Carrot and Mint Salad (instead of lettuce, tomato and onion); Extra coriander/cilantro leaves, (finely chopped (optional)

4 servings

servings

25 minutes

active time

30 minutes

total time

Start Cooking

Ingredients

1 1/2 tbsp olive oil (for cooking)

500 g / 1 lb lamb mince (ground lamb) (Note 1)

1 small onion (, grated using box grater (~1/2 cup, including juices, Note 2)

1/2 cup panko breadcrumbs (sub ordinary)

1 egg

2 cloves garlic, crushed

1/4 cup coriander/cilantro leaves (, finely chopped)

1 1/2 tsp EACH cumin, coriander, paprika (any, but I like smoked paprika)

1/2 tsp EACH cinnamon, cayenne pepper (add more for spicy)

1 tsp cooking/kosher salt

1/4 tsp black pepper

3/4 cup plain yoghurt (I use Greek)

1/2 cup (tightly packed) mint leaves

2 tsp lemon juice

1/4 tsp cooking/kosher salt

4 pita pockets (, Lebanese or pita bread)

5 cups shredded lettuce (iceberg, cost/romaine)

2 tomatoes (, halved, thinly sliced)

1 red onion (, halved, finely sliced)

OR Shredded Red Cabbage, Carrot and Mint Salad (instead of lettuce, tomato and onion)

Extra coriander/cilantro leaves, (finely chopped (optional)

Directions

Mint yogurt sauce - Set aside 1/2 cup yogurt. Place all other ingredients in a jug that fits the head of a stick blender. Blitz until it turns green - it will be runny. Stir in reserved yogurt (this thickens it again). Refrigerate until required.

Meatballs - Place all Meatball ingredients in a bowl. Mix well with your hands. Measure out 1 heaped tablespoon, then roll into balls. Repeat with remaining mixture - should have 20 - 24 meatballs.

Cook - Heat oil in a large non stick pan over medium heat. Add half the meatballs and cook, turning to brown all over, for 8 minutes, or until cooked through. Transfer to plate. (Oven option - Note 4)

Serving - Cut pita pockets in half, warm for 10 seconds in the microwave, then pry it open. Stuff with lettuce, tomato, onion, then meatballs (I do 2 per half pocket). Drizzle with Mint Yogurt Sauce and fresh coriander.

Nutrition

Serving Size

241 g

Calories

518 kcal

Total Fat

27 g

Saturated Fat

12 g

Unsaturated Fat

13 g

Trans Fat

0.004 g

Cholesterol

111 mg

Sodium

973 mg

Total Carbohydrate

43 g

Dietary Fiber

5 g

Total Sugars

7 g

Protein

26 g