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Spicy Lamb Meatballs with Mint Yogurt

  • 15servings

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, H, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil (15 ml)

  2. 1 medium onion, minced

  3. 2 cloves garlic, minced

  4. 1/4 teaspoon cumin seeds, toasted and ground (1 ml)

  5. 1/2 teaspoon ground coriander (2 ml)

  6. 1/8 teaspoon ground fennel ( 1/2 ml)

  7. 4 tablespoons minced parsley (60 ml)

  8. 2 tablespoons minced cilantro (30 ml)

  9. 2 tablespoons mint, minced (30 ml)

  10. 2 eggs

  11. 1 pound ground lamb (454 g)

  12. 1 cup breadcrumbs (250 ml)

  13. 1 teaspoon salt (5 ml)

  14. Freshly cracked black pepper

  15. 1 cup full fat yogurt (250 ml)

  16. Zest of 1 lemon

  17. 1/4 cup fresh mint leaves, minced (60 ml)

  18. Salt and pepper

  19. 4 pieces of pita bread

  20. Olive oil, for brushing

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees for pita bread.

  2. Heat the olive oil in a small sauté pan. Sweat the onion and garlic about 5 minutes until soft but not colored. Add the spices and stir for 1 minute. Put the mixture in a bowl and let cool slightly. Add the remaining ingredients, season and mix well. Form the mixture into 15 patties. Heat a sauté pan over medium heat. Pour in enough olive oil so it is 1/4 inch deep. Add half the meatballs and sauté about 8 minutes until browned on each side and cooked through. Remove them to a paper towel lined plate. Repeat with the remaining meatballs.

  3. Combine yogurt, lemon zest, mint, salt and pepper in a small bowl and mix well. Set aside. Brush the pita bread with olive oil and season with salt and pepper. Place them on a baking sheet and bake until golden and crispy; about 15 minutes.

  4. Serve meatballs with minted yoghurt and toasted pita wedges.

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