• Moroccan lamb meatballs with minted yoghurt (Smith Street Books)Source: Smith Street Books

This Middle Eastern meatball banquet is quick enough for a midweek meal but lavish enough for a weekend dinner party. 

Serves
4-6

Preparation

10min

Cooking

10min

Skill level

Easy
By
Average: 5 (1 vote)
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Ingredients

Moroccan meatballs

  • 1 tbsp ground cumin
  • 1 tbsp sweet paprika
  • 4 cloves garlic, finely chopped
  • 1 tsp sea salt flakes
  • ½ cup coriander (cilantro) leaves, chopped
  • ½ lemon, juiced
  • 1 egg
  • 2 tbsp olive oil
  • 2 tbsp pine nuts, lightly toasted and roughly chopped
  • 1 kg (2 lb 3 oz) minced (ground) lamb

Minted yoghurt

  • 250 g (9 oz/1 cup) natural yoghurt
  • 1 pinch sugar
  • 1 tbsp finely chopped mint

To serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Resting time: 1 hour

1. To prepare the meatballs, combine the cumin, paprika, garlic, salt, coriander, lemon juice, egg, olive oil and pine nuts in a large mixing bowl.

2. Add the lamb and mix well using your hands. Using wet hands, roll the mixture into golf ball-sized balls and flatten slightly into thick patties. Place on a tray, cover with plastic wrap and refrigerate for 1 hour.

3. Preheat a barbecue hotplate (griddle) to medium and lightly grease with oil.

4. To make the minted yoghurt, combine the ingredients in a bowl.

5. Cook the meatballs, turning occasionally, for about 7–8 minutes, until cooked through.

6. Toast the flatbreads on one side only for 20 seconds until warmed through and a little charred in places.

7. Serve by loading each uncharred side of the flatbread with onion, mint, parsley, tomato, a few meatballs and then drizzling with minted yoghurt.


Recipe from 
Feed The Man Meat (Smith Street Books).