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Moroccan Lamb Meatballs

Moroccan Lamb Meatballs

Delicious Moroccan Lamb Meatballs, spiced to perfection and paired with a minted yogurt sauce.
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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

  • stick blender
  • large non-stick pan

Ingredients
  

Cooking Oil

  • 1.5 tablespoon olive oil for cooking

Meatballs

  • 500 g lamb mince (ground lamb)
  • 1 small onion grated, ~½ cup including juices
  • ½ cup panko breadcrumbs (sub ordinary)
  • 1 large egg
  • 2 cloves garlic crushed
  • ¼ cup coriander/cilantro leaves finely chopped
  • 1.5 teaspoon cumin each, I like smoked paprika
  • 1.5 teaspoon coriander each
  • 1.5 teaspoon paprika any
  • ½ teaspoon cinnamon each
  • ½ teaspoon cayenne pepper add more for spicy
  • 1 teaspoon cooking/kosher salt
  • ¼ teaspoon black pepper

Minted Yoghurt Sauce

  • ¾ cup plain yoghurt (I use Greek)
  • ½ cup mint leaves (tightly packed)
  • 2 teaspoon lemon juice
  • ¼ teaspoon cooking/kosher salt

To Serve as pockets

  • 4 pieces pita pockets (Lebanese or pita bread)
  • 5 cups shredded lettuce (iceberg, cost/romaine)
  • 2 pieces tomatoes halved, thinly sliced
  • 1 piece 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. 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.

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

Variations include using beef, chicken, or turkey for the meatballs. For oven baking, preheat oven and bake meatballs for 20 minutes at 220°C/450°F.

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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