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Moroccan Lamb Meatballs | Daily Dine

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Moroccan Lamb Meatballs

Moroccan Lamb Meatballs

Recipe video above. The fragrance when these meatballs are cooking is outrageous! These meatballs are based on my fan-favourite Lamb Koftas, flavoured with a special blend of spices that smells so exotic but are everyday pantry staples!The Minted Yoghurt is fabulous - pairs so well with the flavour of these meatballs. See notes for suggestions for more sides - pictured in post stuffed in pita pockets.

View original recipe on recipetineats.com

mainsmiddle-easternmoroccan

0

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Servings: 4

Nutritional Information

Calories:518 kcal

Carbohydrate:43 g

Cholesterol:111 mg

Fat:27 g

Dietary Fiber:5 g

Protein:26 g

Saturated Fat:12 g

Sodium:973 mg

Sugar:7 g

Trans Fat:0.004 g

Unsaturated Fat:13 g

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))

Instructions

Step 1
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.
Step 2
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.
Step 3
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)
Step 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.