These meatballs will soon become your family favourite. Moroccan spiced meatballs served with tangy but creamy yoghurt sauce in pita pockets or wraps. Serve with chilled mint tea for a Moroccan feast!
Ingredients:
Meatballs
500g Quality Mark lean lamb mince
1 onion, finely chopped
2 cloves garlic, crushed
2 teaspoons whole cumin seeds
2 teaspoons ground coriander
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon cinnamon
1/3 cup couscous soaked in 1/3 cup boiled water
2 tablespoons tomato paste
1 egg, lightly beaten
½ cup finely chopped parsley
½ teaspoon salt
1 tablespoon oil
Yoghurt sauce
¾ cup unsweetened plain yoghurt
½ cup mayonnaise
Zest of 1 lemon
1 clove garlic, crushed
½ cup finely chopped fresh coriander (or parsley/ basil)
To serve
Hummus
Pita breads, wraps or flatbreads
Fresh salad (e.g. tomatoes, lettuce, red onion etc)
How to make
Meatballs Place all the meatball ingredients in a large bowl with some cracked pepper. Using clean hands, mix until well combined. Roll into walnut-sized balls.
Heat a little oil in a large frying pan over a medium-high heat. Add half the meatballs, cook for a couple of minutes then turn gently using tongs, being careful not to break them up. Cook for another 7-10 minutes, turning to brown all over until cooked through. Transfer to a warmed plate, cover with foil and repeat with the remaining meatballs.
Yoghurt sauce Combine all ingredients in a small bowl and mix to combine. Taste and season as required.
To serve Spread some hummus on a pre-warmed wrap, pita or flatbread. Top with meatballs, salad, the yoghurt sauce and the feta and olive crush if using.
