Moroccan Lamb Meatballs
Moroccan Lamb Meatball kebab with delicious mint yogurt
Ingredients
- 1 ½ tbsp olive oil for cooking
MEATBALLS
- 500 g lamb mince ground lamb (Note 1)
- 1 ▢ 1 small onion grated using box grater (~1/2 cup, including juices, Note 2)
- ½ cup panko breadcrumbs sub ordinary
- 1 egg
- 2 ▢ 2 cloves garlic crushed
- ¼ cup coriander/cilantro leaves finely chopped
- 1 ½ tsp EACH cumin coriander, paprika (any, but I like smoked paprika)
- ½ tsp EACH cinnamon cayenne pepper (add more for spicy)
- 1 tsp ▢ 1 tsp cooking/kosher salt
- ¼ tsp black pepper
MINTED YOGHURT SAUCE
- ¾ cup ▢ 3/4 cup plain yoghurt I use Greek
- ½ cup tightly packed mint leaves
- 2 tsp lemon juice
- ¼ tsp cooking/kosher salt
TO SERVE AS POCKETS:
- 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)
Instructions
- 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.
Notes
This recipe is sponsored by Mediterranean Supermarket