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Moroccan-spiced Lamb Meatballs with Yoghurt Dip 🐑

We are such big fans of moroccan flavours, if you are too, then this recipe is for you! These luscious meatballs served with a fresh yoghurt dip (to cut through all the fatty flavours of lamb) will impress your friends and family. Serve alongside hummus, pitta breads and a side salad, you have a WHOLE damn feast. We served ours with cumin rice when we tried it last time but do feel free to get creative 👨🏽‍🍳


Serves: 4 (5 meatballs each)

Difficulty: Level 1

Wow factor: ⭐⭐️⭐️⭐️⭐️


Ingredients

For Lamb Meatballs:

  • 500gr lamb mince

  • 1 onion

  • 3 garlic cloves, crushed

  • 1/2 cup panko breadcrumbs

  • 1 egg

  • 1 bunch of coriander, finely chopped (leaves and stems), you can decrease or increase it's up to you

  • 2tsp cumin

  • 2tsp hot paprika / smoked paprika / normal paprika

  • 1tsp ground coriander

  • 1tsp cayenne pepper (more if you like it spicier)

  • Salt and Black Pepper to taste (maybe around 1/2 tsp of each)

  • Oil for cooking the meatballs in later

For yoghurt dip:

  • 1.5 cup greek yoghurt

  • 1 garlic clove, crushed

  • Squeeze of lemon juice

  • Salt & Black Pepper to taste

To serve:

  • Lots and lots of fresh coriander


Instructions

  1. For the yoghurt dip, all you need to do is mix all the ingredients together and let it sit in the fridge whilst you take care of the lamb meatballs.

  2. In a large mixing bowl, grate your onion using a cheese grater.

  3. Then add your mince, garlic, breadcrumbs, egg, coriander, spices, salt & black pepper into the mixing bowl.

  4. Use your hands and really get in there to incorporate everything properly.

  5. Take a big plate, and using a tablespoon, scoop out the lamb mince and roll into balls. Repeat for remaining mince. When we did this, we had around 22 meatballs in the end.

  6. Take a skillet or a large pan, heat up some oil.

  7. Add your meatballs, around 6 at a time, depending on the size of your skillet, and cook until brown over medium heat. If you are not sure whether or not these meatballs are cooked, take our the fattest meatball after its turned brown outside and cut it in half. It should be slightly pink but if it's very pink then it's def not ready.

  8. Meatballs are ready! Serve with homemade hummus, homemade pitta breads or cumin rice! Thankfully for you, we have all those recipes nailed down. Links below 😇


For homemade hummus:

https://www.sezpk.com/post/homemade-hummus


For homemade pitta breads:

https://www.sezpk.com/post/4-ingredient-flatbreads

For cumin rice:

https://www.sezpk.com/post/delish-indian-chicken-curry-and-cumin-rice


You can also create a simple side salad to go with all of this. Pomegranate seeds are also nice additions you can add to really make this feast fancy! 💫

If you try out this moroccan feast, don't forget to tag us on instagram #SezPK 🥰

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