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Moroccan Lamb Meatballs

Moroccan Lamb Meatballs

Delicious Moroccan Lamb Meatballs flavored with spices, paired with Minted Yoghurt for an exotic yet simple meal.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Mains
Cuisine Middle Eastern, Moroccan
Servings 5 people
Calories 518 kcal

Equipment

  • large non-stick pan
  • stick blender
  • Mixing bowl

Ingredients
  

Meatballs

  • 1.5 tablespoon olive oil for cooking
  • 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
  • 1.5 teaspoon 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 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
  • 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.
  • 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.
  • 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.
  • 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, and very good with chicken and turkey. Oven option available for a different cooking method.

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 lamb meatballs, lamb mince recipe, Moroccan Lamb Meatballs
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