Moroccan Lamb Meatballs

Name: Bakso Domba Maroko
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 1/2 tbsp olive oil ((for cooking)); 500 g / 1 lb lamb mince (ground lamb) ((Note 1)); 1 small onion (, grated using box grater (~1/2 cup, including juices, Note 2)); 1/2 cup panko breadcrumbs ((sub ordinary)); 1 egg; 2 cloves garlic, crushed; 1/4 cup coriander/cilantro leaves (, finely chopped); 1 1/2 tsp EACH cumin, coriander, paprika ((any, but I like smoked paprika)); 1/2 tsp EACH cinnamon, cayenne pepper ((add more for spicy)); 1 tsp cooking/kosher salt; 1/4 tsp black pepper; 3/4 cup plain yoghurt ((I use Greek)); 1/2 cup (tightly packed) mint leaves; 2 tsp lemon juice; 1/4 tsp cooking/kosher salt; 4 pita pockets (, Lebanese or pita bread); 5 cups shredded lettuce ((iceberg, cost/romaine)); 2 tomatoes (, halved, thinly sliced); 1 red onion (, halved, finely sliced); OR Shredded Red Cabbage, Carrot and Mint Salad ((instead of lettuce, tomato and onion)); Extra coriander/cilantro leaves, (finely chopped (optional))

Recipe video above. The fragrance when these meatballs are cooking is outrageous! These meatballs are based on my fan-favourite Lamb Koftas, flavoured with a special blend of spices that smells so exotic but are everyday pantry staples!The Minted Yoghurt is fabulous - pairs so well with the flavour

⏱️ 30 min 🔪 Prep: 25 min 🔥 Cook: 10 min 📊 Medium ⭐ 5.0 (96) 👁️ 26 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

4 servings

1 1/2 tbsp olive oil ((for cooking))
500 g / 1 lb lamb mince (ground lamb) ((Note 1))
1 small onion (, grated using box grater (~1/2 cup, including juices, Note 2))
1/2 cup panko breadcrumbs ((sub ordinary))
1 egg
2 cloves garlic, crushed
1/4 cup coriander/cilantro leaves (, finely chopped)
1 1/2 tsp EACH cumin, coriander, paprika ((any, but I like smoked paprika))
1/2 tsp EACH cinnamon, cayenne pepper ((add more for spicy))
1 tsp cooking/kosher salt
1/4 tsp black pepper
3/4 cup plain yoghurt ((I use Greek))
1/2 cup (tightly packed) mint leaves
2 tsp lemon juice
1/4 tsp cooking/kosher salt
4 pita pockets (, Lebanese or pita bread)
5 cups shredded lettuce ((iceberg, cost/romaine))
2 tomatoes (, halved, thinly sliced)
1 red onion (, halved, finely sliced)
OR Shredded Red Cabbage, Carrot and Mint Salad ((instead of lettuce, tomato and onion))
Extra coriander/cilantro leaves, (finely chopped (optional))

Steps

Mint yogurt sauce - Set aside 1/2 cup yogurt. Place all other ingredients in a jug that fits the head of a stick blender. Blitz until it turns green - it will be runny. Stir in reserved yogurt (this thickens it again). Refrigerate until required.
Meatballs - Place all Meatball ingredients in a bowl. Mix well with your hands. Measure out 1 heaped tablespoon, then roll into balls. Repeat with remaining mixture - should have 20 - 24 meatballs.
Cook - Heat oil in a large non stick pan over medium heat. Add half the meatballs and cook, turning to brown all over, for 8 minutes, or until cooked through. Transfer to plate. (Oven option - Note 4)
Serving - Cut pita pockets in half, warm for 10 seconds in the microwave, then pry it open. Stuff with lettuce, tomato, onion, then meatballs (I do 2 per half pocket). Drizzle with Mint Yogurt Sauce and fresh coriander.