Ah, lamb meatballs. They remind me of a spontaneous road trip through the vibrant markets of Marrakech, where the air was thick with aromatic spices and the chatter of excited vendors. These Moroccan spiced lamb meatballs are like a culinary postcard from that trip, bursting with flavor and just enough warmth to transport you—if only for a moment—to a place where the hustle and bustle feels like a comforting embrace.
Steps
- Prepare Mint Yogurt Sauce: Blend fresh mint, lemon juice, and salt with a quarter cup of yogurt until smooth. Stir in the remaining yogurt to thicken the sauce. Refrigerate until needed.
- Grate Onion: Use a box grater to finely grate an onion into a bowl, allowing the juices to mix with the onion fibers. This step ensures the onion blends seamlessly into the meatball mixture without the need for pre-cooking.
- Mix Meatball Ingredients: In a large bowl, combine lamb mince, grated onion, panko breadcrumbs, egg, crushed garlic, chopped coriander, and spices. Mix thoroughly with your hands until everything is well incorporated.
- Shape Meatballs: Use a cookie scoop or your hands to portion the mixture into 20-22 meatballs. Roll each portion into a ball and refrigerate for an hour to help them maintain their shape during cooking.
- Cook Meatballs: Heat olive oil in a non-stick pan over medium heat. Add half of the meatballs and cook, turning frequently, for approximately 8 minutes until browned and cooked through. Repeat with the remaining batch.
- Serve: Slice pita pockets in half and warm them briefly in the microwave. Stuff each pocket with lettuce, tomato, onion, and meatballs. Drizzle with mint yogurt sauce and garnish with extra coriander if desired.
Ingredients
- 1 1/2 tablespoons olive oil (for cooking)
- 500g (1 lb) lamb mince (ground lamb)
- 1 small onion, grated (~1/2 cup, including juices)
- 1/2 cup panko breadcrumbs (or regular breadcrumbs)
- 1 egg
- 2 cloves garlic, crushed
- 1/4 cup coriander/cilantro leaves, finely chopped
- 1 1/2 teaspoons each of cumin, coriander, and paprika (preferably smoked paprika)
- 1/2 teaspoon each of cinnamon and cayenne pepper
- 1 teaspoon cooking/kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup plain yoghurt (Greek preferred)
- 1/2 cup tightly packed mint leaves
- 2 teaspoons lemon juice
- 1/4 teaspoon cooking/kosher salt
- 4 pita pockets, Lebanese or pita bread
- 5 cups shredded lettuce (iceberg, cos/romaine)
- 2 tomatoes, halved and thinly sliced
- 1 red onion, halved and finely sliced
- Optional: Shredded red cabbage, carrot, and mint salad (as an alternative to lettuce, tomato, and onion)
- Extra coriander/cilantro leaves, finely chopped (optional)
Nutritional Values
Calories: 518cal (26%) | Carbohydrates: 43g (14%) | Protein: 26g (52%) | Fat: 27g (42%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.004g | Cholesterol: 111mg (37%) | Sodium: 973mg (42%) | Potassium: 782mg (22%) | Fiber: 5g (21%) | Sugar: 7g (8%) | Vitamin A: 1916IU (38%) | Vitamin C: 21mg (25%) | Calcium: 202mg (20%) | Iron: 4mg (22%)
FAQ
- Can I use a different type of meat instead of lamb for this recipe?
- Yes, you can substitute lamb with beef, chicken, or turkey. While lamb is traditionally used and has a distinctive flavor, the recipe is equally delicious with these alternatives.
- What can I use if I don’t have panko breadcrumbs?
- You can use ordinary breadcrumbs as a substitute for panko. However, keep in mind that panko breadcrumbs are coarser and contribute to a lighter texture in the meatballs.
- Is there a way to make the mint yogurt sauce thicker?
- To maintain a thicker consistency, blitz only a portion of the yogurt with the mint, then stir in the remaining yogurt. This prevents it from becoming too runny.
- How can I cook the meatballs if I prefer not to fry them?
- You can bake the meatballs as an alternative. Preheat your oven to 220°C/450°F (200°C fan), spray the meatballs generously with oil, and bake for about 20 minutes until they are lightly browned.
- What sides pair well with these Moroccan lamb meatballs?
- Besides stuffing them in pita pockets, you can serve the meatballs with a variety of sides such as a Middle Eastern chopped salad, Pearl Couscous Salad, or a fragrant rice pilaf to complement the spices.
Tips
- Grate the Onion: When preparing the meatballs, grate the onion instead of dicing it. This method allows the onion juices to blend well with the mixture, adding extra flavor and moisture without needing to pre-cook the onion.
- Chill Before Cooking: After shaping the meatballs, refrigerate them for about an hour. This helps firm up the mixture, allowing the meatballs to maintain their round shape better during cooking.
- Mint Sauce Consistency: To keep the mint yogurt sauce thick, blitz only a small portion of the yogurt with the mint and lemon before mixing it with the rest of the yogurt. This prevents the sauce from becoming too runny.
- Pan Fry for Better Browning: Although you can bake the meatballs, pan frying them is recommended for achieving a better color on the outside without overcooking the inside, especially given the fattier nature of lamb.
Equipment
- Box grater – Used for grating the onion, which is a key step in the recipe.
- Cookie scoop – Helpful for portioning the meatball mixture evenly.
- Stick blender – Used to blitz the mint sauce ingredients together.
- Non-stick pan – Essential for pan-frying the meatballs to get a nice browning.
- Rack (optional) – If opting for the baking method to keep the meatballs round.