Moroccan Lamb Meatballs

Name: Moroccan Lamb Meatballs
Total time: 45 min
Ingredients: 1 ½ tbsp Olive oil; 500 g Ground lamb; 1 Onion; ½ cups Breadcrumb; 1 Egg; 2 cloves Garlic, crushed; ¼ cups Cilantro; 1 ½ tsp Cumin; ½ tsp Cinnamon; 1 ¼ tsp Salt; ¼ tsp Black pepper; ¾ cups Yoghurt; ½ cups Mint; 2 tsp Lemon; 4 Pita pockets; 5 cups Lettuce, shredded; 2 Tomato; 1 Red onion; Red cabbage, shredded

By RecipeTin Eats · 45 min

Ingredients

Olive oil1 ½ tbsp
Ground lamb500 g
Onion1
Breadcrumb½ cups
Egg1
Garlic · crushed2 cloves
Cilantro¼ cups
Cumin1 ½ tsp
Cinnamon½ tsp
Salt1 ¼ tsp
Black pepper¼ tsp
Yoghurt¾ cups
Mint½ cups
Lemon2 tsp
Pita pockets4
Lettuce · shredded5 cups
Tomato2
Red onion1
Red cabbage · shredded

Instructions

Set aside 1/2 cup of the yoghurt. Blend the remaining sauce ingredients in a jug with a stick blender until green, then stir in the reserved yoghurt. Refrigerate until needed.
Mix all the meatball ingredients in a bowl with your hands. Shape 1 heaping tablespoon at a time into balls, making 20-24 meatballs.
Heat the 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 a plate and repeat with the rest.
Warm each pita half for 10 seconds in the microwave and open it. Fill with lettuce, tomato, onion and meatballs (about 2 per half), then drizzle with the mint yoghurt sauce and fresh coriander.

Summarized from RecipeTin Eats's video. Watch it for the details.

Watch the recipe video Open the official recipe

More recipes with

Garlic Onion Egg Tomato Lemon Yoghurt Red onion Cabbage

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app