Description
These Moroccan Lamb Meatballs are a flavorful and aromatic dish combining spiced ground lamb with fresh herbs, served in warm pita pockets with a refreshing mint yogurt sauce and crisp vegetables. Perfect for a quick yet satisfying Middle Eastern-inspired meal.
Ingredients
Scale
Meatballs
- 1 1/2 tbsp olive oil (for cooking)
- 500 g / 1 lb lamb mince (ground lamb)
- 1 small onion, grated using box grater (~1/2 cup, including juices)
- 1/2 cup panko breadcrumbs (substitute: ordinary breadcrumbs)
- 1 egg
- 2 cloves garlic, crushed
- 1/4 cup coriander/cilantro leaves, finely chopped
- 1 1/2 tsp cumin
- 1 1/2 tsp coriander
- 1 1/2 tsp paprika (smoked paprika preferred)
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper (adjust for preferred spiciness)
- 1 tsp cooking/kosher salt
- 1/4 tsp black pepper
Mint Yogurt Sauce
- 3/4 cup plain yoghurt (Greek yogurt recommended)
- 1/2 cup tightly packed mint leaves
- 2 tsp lemon juice
- 1/4 tsp cooking/kosher salt
To Serve
- 4 pita pockets (Lebanese or pita bread)
- 5 cups shredded lettuce (iceberg, cos/romaine)
- 2 tomatoes, halved and thinly sliced
- 1 red onion, halved and finely sliced
- Extra coriander/cilantro leaves, finely chopped (optional)
- Alternative salad option: shredded red cabbage, carrot, and mint salad
Instructions
- Prepare the Mint Yogurt Sauce: Set aside 1/2 cup of the plain yogurt. Place the remaining yogurt, mint leaves, lemon juice, and salt in a jug or container that fits the head of a stick blender. Blitz the mixture until it turns green and runny. Stir in the reserved yogurt to thicken it again. Refrigerate the sauce until ready to serve.
- Make the Meatballs: Combine all meatball ingredients (lamb mince, grated onion, panko breadcrumbs, egg, crushed garlic, chopped coriander, cumin, coriander powder, paprika, cinnamon, cayenne pepper, salt, and black pepper) in a mixing bowl. Mix thoroughly with your hands to evenly distribute the spices and ingredients. Measure out about 1 heaped tablespoon of the mixture and roll into meatballs. Repeat until you have 20 to 24 meatballs.
- Cook the Meatballs: Heat olive oil in a large non-stick pan over medium heat. Add half of the meatballs to the pan and cook, turning regularly, until browned all over and cooked through, approximately 8 minutes. Transfer cooked meatballs to a plate and repeat with the remaining half. (Optional: Meatballs can be baked in the oven at 180°C / 350°F for 15-20 minutes until cooked.)
- Assemble and Serve: Cut pita pockets in half and warm them in the microwave for about 10 seconds. Carefully pry open each half pocket. Stuff each with shredded lettuce, slices of tomato and onion, then add 2 meatballs per half pocket. Drizzle generously with the chilled mint yogurt sauce and sprinkle with extra coriander leaves if desired. Serve immediately.
Notes
- Note 1: Ground lamb is preferred for its rich flavor suitable to Moroccan spices.
- Note 2: Grating the onion finely releases juices that help keep the meatballs moist.
- Note 3: Panko breadcrumbs can be substituted with regular breadcrumbs if unavailable.
- Note 4: For a hands-off cooking option, bake meatballs in a preheated oven at 180°C (350°F) for 15-20 minutes until cooked through.
- Optional: Substitute the lettuce, tomato, and onion salad with a shredded red cabbage, carrot, and mint salad for a crunchy twist.
- Make sure to not overcrowd the pan while cooking meatballs to ensure even browning.
