Recipes..Moroccan Lamb Meatballs yummy

The fragrance when these meatballs are cooking is outrageous! Based on these Lamb Koftas. The Minted Yoghurt is fabulous - pairs so well with the meatballs! Recipe VIDEO below. See notes for suggestions for sides - pictured in post stuffed in pita pockets.
Servings: 4
Calories: 524 kcal
Author: Nagi
Ingredients

Baca Juga

Meatballs:
1 lb / 500 g lamb mince (ground lamb) (Note 1)
1 small onion, grated (~1/2 cup, including juices)
1/2 cup breadcrumbs, I use panko
1 egg
2 cloves garlic, crushed
1/4 cup coriander/cilantro leaves and stems, finely chopped
1 tsp EACH cumin, coriander, paprika (any, I like smoked)
1/2 tsp EACH cinnamon, cayenne pepper (add more for spicy)
1/2 tsp salt
Black pepper
1 tbsp olive oil
Minted Yoghurt Sauce:
1 cup plain yoghurt (I use Greek)
1 clove garlic, crushed
2 tbsp fresh mint, finely chopped (or 1 tbsp dried mint)
Squeeze of lemon juice
Salt and pepper, to taste
To Serve as pockets:
4 flatbreads Lebanese or pita bread
Shredded Red Cabbage, Carrot and Mint Salad OR lettuce leaves / tomato slices / finely sliced red onion
More mint and coriander/cilantro optional for garnish
Instructions
Mix Minted Yoghurt Sauce ingredients in a bowl. Set aside for 20 + minutes.
Place Meatball ingredients EXCEPT OIL in a bowl. Mix well.
Measure out 1 heaped tablespoon, then roll into balls. Repeat with remaining mixture - should have 22 - 24 meatballs.

Heat oil in a skillet over medium heat. Add half the meatballs and cook, turning to brown all over, for 8 minutes, or until cooked through. Transfer to plate, then cook the remaining meatballs.
OVEN OPTION instead of stove: Preheat at 200C/390F. Spray with oil then bake for 20 minutes until browned. Sometimes I put them on a rack to keep them round (put the rack on a tray).

Cut pita pockets in half, warm for 10 seconds in the microwave, then pry it open. Stuff with Salad, then meatballs. Finish with Yoghurt Sauce and more fresh mint and coriander if desired

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