Moroccan Lamb Meatballs

Name: Moroccan Lamb Meatballs
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)

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Total Time

30 minutes

Prep Time

25 minutes

Cook Time

10 minutes

Rating

(91)

Ingredients

4 servings

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)

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Preparation

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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.

Step 5

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