Description
This Moroccan Lamb Meatballs recipe combines fragrant spices with tender ground lamb, creating juicy, flavorful meatballs served in warm pita pockets with fresh vegetables and a refreshing mint yogurt sauce. Perfect for a vibrant and satisfying meal that serves 4 to 5 people in under 40 minutes.
Ingredients
Scale
For the Meatballs
- 1 1/2 tbsp olive oil (for cooking)
- 500 g / 1 lb lamb mince (ground lamb)
- 1 small onion, grated (~1/2 cup including juices)
- 1/2 cup panko breadcrumbs (can substitute ordinary breadcrumbs)
- 1 egg
- 2 cloves garlic, crushed
- 1/4 cup coriander/cilantro leaves, finely chopped
- 1 1/2 tsp cumin
- 1 1/2 tsp coriander
- 1 1/2 tsp paprika (smoked paprika preferred)
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper (add more for spicy)
- 1 tsp cooking/kosher salt
- 1/4 tsp black pepper
For the Mint Yogurt Sauce
- 3/4 cup plain yoghurt (Greek yogurt recommended)
- 1/2 cup tightly packed mint leaves
- 2 tsp lemon juice
- 1/4 tsp cooking/kosher salt
To Serve
- 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
- Extra coriander/cilantro leaves, finely chopped (optional)
- OR Shredded Red Cabbage, Carrot and Mint Salad (alternative to lettuce, tomato, and onion)
Instructions
- Prepare Mint Yogurt Sauce: Set aside 1/2 cup of the plain yogurt. Place the remaining yogurt, mint leaves, lemon juice, and salt in a jug suitable for a stick blender. Blend until the mixture turns green and becomes runny. Stir the reserved yogurt back into the sauce to thicken it again. Refrigerate until needed.
- Mix Meatball Ingredients: In a large bowl, combine the lamb mince, grated onion (including its juices), panko breadcrumbs, egg, crushed garlic, chopped coriander/cilantro, cumin, coriander, paprika, cinnamon, cayenne pepper, salt, and black pepper. Use your hands to mix everything thoroughly until well combined.
- Shape Meatballs: Measure out about 1 heaped tablespoon of the mixture and roll it between your palms to form meatballs. Repeat this process with the remaining mixture, yielding approximately 20 to 24 meatballs.
- Cook Meatballs: Heat olive oil in a large non-stick pan over medium heat. Add half of the meatballs and cook for about 8 minutes, turning regularly to brown all sides, until they are cooked through. Transfer cooked meatballs to a plate and repeat the process with the remaining meatballs. Alternatively, meatballs can be baked in the oven for convenience.
- Warm Pita Bread: Cut the pita pockets in half and warm them in the microwave for about 10 seconds. Gently pry them open to create pockets.
- Assemble and Serve: Stuff each pita half with shredded lettuce, sliced tomatoes, and red onion. Add 2 meatballs per half pocket. Drizzle generously with the prepared mint yogurt sauce and sprinkle with extra chopped coriander/cilantro if desired. Serve immediately for best flavor.
Notes
- Note 1: Ground lamb provides the rich, authentic flavor for these meatballs; you can substitute with ground beef if preferred.
- Note 2: Grated onion helps keep the meatballs moist and tender by releasing natural juices.
- Note 4: For baking, preheat the oven to 375°F (190°C), arrange meatballs on a lined baking sheet, and bake for 15-20 minutes or until fully cooked and browned.
- The cayenne pepper level can be adjusted to make the meatballs more or less spicy according to your preference.
- Mint yogurt sauce can be made ahead and refrigerated for up to 2 days for convenience.
