Moroccan Lamb Meatballs
User Reviews
5
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Prep Time
25 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 - 5 people
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Calories
518 kcal
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Course
Main Course
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Cuisine
Middle Eastern, Moroccan
Moroccan Lamb Meatballs
Description
The recipe uses ground lamb mixed thoroughly with grated onion, panko breadcrumbs, egg, garlic, fresh coriander, and an array of spices including cumin, coriander, paprika, cinnamon, and cayenne pepper for heat. The grated onion adds moisture and flavor, eliminating the need to pre-cook it. The meat mixture is portioned into tablespoon-sized balls and pan-fried in olive oil until browned and cooked through, about 8 minutes.
The meatballs are traditionally served inside warmed pita pockets filled with shredded lettuce, tomato, and finely sliced red onion, topped with a minted yogurt sauce made by blending mint, lemon juice, and yogurt for a bright, fresh finish. Optional sides include various fresh salads and rice dishes to complement the spiced meat.
Alternative proteins like beef, chicken, or turkey can substitute lamb without recipe changes. Baking the meatballs after spraying with oil is also an option, providing less splatter and rounder shapes, though stovetop cooking gives better browning. Leftover mint yogurt sauce can be thickened or made without blending by mixing finely chopped mint into plain yogurt and seasoning.
Ingredients
- 1 1/2 tbsp olive oil (for cooking)
Meatballs:
- 500 g / 1 lb lamb mince Note 1, ground lamb
- 1 onion grated using box grater (~1/2 cup, including juices, Note 2, small
- 1/2 cup panko breadcrumbs (sub ordinary)
- 1 egg
- 2 cloves garlic crushed
- 1/4 cup Coriander leaves finely chopped, aka cilantro leaves
- 1 1/2 tsp cumin any, but I like smoked paprika
- 1 1/2 tsp Coriander
- 1 1/2 tsp paprika
- 1/2 tsp cinnamon add more for spicy
- 1/2 tsp cayenne pepper add more for spicy
- 1 tsp kosher salt cooking salt
- 1/4 tsp black pepper
Minted Yoghurt Sauce (Note 3):
- 3/4 cup PLAIN yogurt I use Greek
- 1/2 cup (tightly packed) mint leaves
- 2 tsp lemon juice
- 1/4 tsp kosher salt cooking salt
To Serve as pockets:
- 4 Pita bread pockets Lebanese or pita bread
- 5 cups lettuce iceberg, cost/romaine, shredded
- 2 tomato halved, thinly sliced
- 1 red onion , halved, finely sliced
- red cabbage instead of lettuce, tomato and onion, shredded, salad
- carrot
- mint
- Extra Coriander leaves finely chopped (optional, also known as cilantro leaves
Instructions
- 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.
- 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.
- 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)
- 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.
Notes
- Lamb can be substituted with beef, chicken, or turkey without recipe adjustments.
- Grated onion adds moisture and flavor while keeping meatballs tender without pre-cooking.
- Minted yogurt sauce thickness can be controlled by blending partially or mixing in chopped mint.
- Baking meatballs with oil spray at 220°C/450°F for 20 minutes yields less splatter and round shape but less browning.
- Serve meatballs in warmed pita with fresh vegetables and minted yogurt sauce or alongside fresh salads and rice dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Serving | 241g | |
| Calories | 518cal | 26% |
| Carbohydrates | 43g | 14% |
| Protein | 26g | 52% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 111mg | 37% |
| Sodium | 973mg | 41% |
| Potassium | 782mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1916IU | 38% |
| Vitamin C | 21mg | 23% |
| Calcium | 202mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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