Moroccan Lamb Meatballs
  1. 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 (this thickens it again). Refrigerate until required.

  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.

  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)

  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.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍖Meatballs

Cuisine🇲🇦Moroccan

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

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