Spicy Lamb Meatballs with Mint Yogurt
- prep time 0 min
- total time 0 min
- serves 15
1 Tbsp olive oil (15 ml)
1 medium onion, minced
2 clove garlic, minced
¼ tsp cumin seeds, toasted and ground (1 ml)
½ tsp ground coriander (2 ml)
⅒ tsp ground fennel ( 0.5 ml)
4 Tbsp minced parsley (60 ml)
2 Tbsp minced cilantro (30 ml)
2 Tbsp mint, minced (30 ml)
1 lb. ground lamb (454 g)
1 cup breadcrumbs (250 ml)
1 tsp salt (5 ml)
Freshly cracked black pepperYogurt
1 cup full fat yogurt (250 ml)
Zest of 1 lemon
¼ cup fresh mint leaves, minced (60 ml)
Salt and pepper
4 pieces of pita bread
Olive oil, for brushing
1. Preheat oven to 350 degrees for pita bread.
2. Heat the olive oil in a small sauté pan. Sweat the onion and garlic about 5 minutes until soft but not colored. Add the spices and stir for 1 minute. Put the mixture in a bowl and let cool slightly. Add the remaining ingredients, season and mix well. Form the mixture into 15 patties.Yogurt
1. Combine yogurt, lemon zest, mint, salt and pepper in a small bowl and mix well. Set aside. Brush the pita bread with olive oil and season with salt and pepper. Place them on a baking sheet and bake until golden and crispy; about 15 minutes.
2. Serve meatballs with minted yoghurt and toasted pita wedges.
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