Moroccan Lamb Meatballs

• 份量: 4 servings
• 活動時間: 25 minutes
• 總時間: 30 minutes

食材

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)

步驟

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.

營養

• 每份大小: 241 g
• 卡路里: 518 kcal
• 總脂肪: 27 g
• 飽和脂肪: 12 g
• 不飽和脂肪: 13 g
• 反式脂肪: 0.004 g
• 膽固醇: 111 mg
• 鈉: 973 mg
• 總碳水化合物: 43 g
• 膳食纖維: 5 g
• 總糖: 7 g
• 蛋白質: 26 g