Moroccan Lamb Meatballs

recipetineats.com

Callum Ward

1 ½ tbsp olive oil (for cooking)

subheading: MEATBALLS:

500 g / 1 lb lamb mince (ground lamb) (Note 1)

1 small onion , grated using box grater (~½ cup, including juices, Note 2)

½ cup panko breadcrumbs (sub ordinary)

1 egg

2 cloves garlic, crushed

¼ cup coriander/cilantro leaves , finely chopped

1 ½ tsp EACH cumin, coriander, paprika (any, but I like smoked paprika)

½ tsp EACH cinnamon, cayenne pepper (add more for spicy)

1 tsp cooking/kosher salt

¼ tsp black pepper

subheading: MINTED YOGHURT SAUCE (NOTE 3):

¾ cup plain yoghurt (I use Greek)

½ cup (tightly packed) mint leaves

2 tsp lemon juice

¼ tsp cooking/kosher salt

subheading: TO SERVE AS POCKETS:

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

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