Moroccan Lamb Meatballs with Minted Yogurt
Juicy, warmly spiced lamb meatballs served with a fresh mint yogurt sauce, tucked into pita pockets with crisp vegetables.
By Cookin' KitchenUpdated
- Total: 35 minutes
- Servings: 4 servings
Recipe
Moroccan Lamb Meatballs with Minted Yogurt
Juicy, warmly spiced lamb meatballs served with a fresh mint yogurt sauce, tucked into pita pockets with crisp vegetables.
Cookin' · https://cookin.club/recipes/moroccan-lamb-meatballs-with-minted-yogurt
- Prep
- 25 minutes
- Cook
- 10 minutes
- Total
- 35 minutes
- Servings
- 4
Ingredients
For 4 servings
For cooking
Meatballs
Minted yogurt sauce
To serve as pockets
Equipment
- Box grater
- Mixing bowl
- Jug
- Stick blender
- Large nonstick pan
- Microwave
Instructions
Mint yogurt sauce
Step 1: Set aside 1/2 cup of the yogurt. Put the remaining sauce ingredients in a jug that fits the head of a stick blender. Blend until green; the sauce will be runny. Stir in the reserved yogurt to thicken it, then refrigerate until needed.
Meatballs
Step 2: Put the meatball ingredients in a bowl and mix well with your hands. Measure out one heaped tablespoon of mixture and roll it into a ball. Repeat with the remaining mixture to make 20–24 meatballs.
Cook
Step 3: Heat the oil in a large nonstick pan over medium heat. Add half the meatballs and cook for 8 minutes, turning to brown them all over, or until cooked through. Transfer them to a plate.
Tip: For an oven option, see the variations in the notes.
Serve
Step 4: Cut the pita pockets in half and warm them in the microwave for 10 seconds. Pry each pocket open. Fill with lettuce, tomato and onion, then add the meatballs. Drizzle with mint yogurt sauce and top with fresh coriander.
Tip: The recipe's serving suggestion is two meatballs per pita half.
Notes
Variations and serving ideas
Beef works in place of lamb; chicken or turkey can also be used. Spray chicken or turkey meatballs generously with oil if baking them.
For a thicker mint yogurt sauce, stir very finely chopped mint into plain yogurt, or mix plain yogurt with a little garlic, lemon juice and salt.
For an oven option, spray the meatballs generously with oil and bake for 20 minutes at 220°C/450°F (200°C fan), until lightly browned. An oiled rack set over a tray can help them keep their shape.
Instead of pita pockets, serve the meatballs with shredded red cabbage, carrot and mint salad, rice pilaf, or a fresh salad.
Nutrition per serving
- Calories
- 518 kcal
- Fat
- 27 g
- Saturated fat
- 12 g
- Carbohydrates
- 43 g
- Sugar
- 7 g
- Fiber
- 5 g
- Protein
- 26 g
- Sodium
- 973 mg
- Cholesterol
- 111 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
These warmly spiced lamb meatballs pair with a fresh mint yogurt sauce. Tuck them into pita pockets with lettuce, tomato and red onion, or serve them with another side.
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