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Moroccan Lamb Meatballs

Moroccan Lamb Meatballs

Delicious Moroccan Lamb Meatballs served with minted yoghurt sauce and fresh vegetables, perfect for a crowd.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Main Course
Cuisine Moroccan
Servings 5 pockets
Calories 518 kcal

Equipment

  • bowl
  • stick blender
  • non-stick pan
  • microwave

Ingredients
  

Cooking Oil

  • 1.5 tablespoon olive oil for cooking

Meatballs

  • 500 g lamb mince (ground lamb)
  • 1 small onion grated
  • 0.5 cup panko breadcrumbs (sub ordinary)
  • 1 egg
  • 2 cloves garlic crushed
  • 0.25 cup coriander/cilantro leaves finely chopped
  • 1.5 teaspoon cumin any, but I like smoked paprika
  • 1.5 teaspoon coriander any, but I like smoked paprika
  • 1.5 teaspoon paprika any, but I like smoked paprika
  • 0.5 teaspoon cinnamon
  • 0.5 teaspoon cayenne pepper (add more for spicy)
  • 1 teaspoon cooking/kosher salt
  • 0.25 teaspoon black pepper

Minted Yoghurt Sauce

  • 0.75 cup plain yoghurt (I use Greek)
  • 0.5 cup mint leaves (tightly packed)
  • 2 teaspoon lemon juice
  • 0.25 teaspoon cooking/kosher salt

To Serve

  • 4 pita pockets (Lebanese or pita bread)
  • 5 cups shredded lettuce (iceberg, cost/romaine)
  • Shredded Red Cabbage, Carrot and Mint Salad (instead of lettuce, tomato and onion)
  • extra coriander/cilantro leaves finely chopped (optional)

Instructions
 

Mint Yogurt Sauce

  • Set aside ½ 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.

Notes

This recipe is also terrific with beef, very good with chicken and turkey. Use grated onion to add extra flavor and keep meatballs soft.

Nutrition

Serving: 241gCalories: 518kcalCarbohydrates: 43gProtein: 26gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.004gCholesterol: 111mgSodium: 973mgPotassium: 782mgFiber: 5gSugar: 7gVitamin A: 1916IUVitamin C: 21mgCalcium: 202mgIron: 4mg
Keyword Dinner, easy, lamb, meatballs, minted yoghurt, pita
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