Description
Delicious Moroccan Lamb Meatballs served with a fresh mint yogurt sauce, wrapped in warm pita bread and complemented by crisp lettuce, tomatoes, and onions. These flavorful meatballs combine aromatic spices like cumin, coriander, paprika, and cinnamon for a taste that transports you to North Africa.
Ingredients
Scale
Meatballs
- 1 1/2 tbsp olive oil (for cooking)
- 500 g / 1 lb lamb mince (ground lamb)
- 1 small onion, grated using box grater (~1/2 cup including juices)
- 1/2 cup panko breadcrumbs (substitute ordinary breadcrumbs if needed)
- 1 egg
- 2 cloves garlic, crushed
- 1/4 cup coriander/cilantro leaves, finely chopped
- 1 1/2 tsp each cumin, coriander, paprika (any paprika, smoked preferred)
- 1/2 tsp each cinnamon, cayenne pepper (add more cayenne to increase spiciness)
- 1 tsp cooking/kosher salt
- 1/4 tsp black pepper
Mint Yogurt Sauce
- 3/4 cup plain yogurt (Greek yogurt preferred)
- 1/2 cup tightly packed mint leaves
- 2 tsp lemon juice
- 1/4 tsp cooking/kosher salt
To Serve
- 4 pita pockets (Lebanese or regular 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)
Instructions
- Prepare Mint Yogurt Sauce: Set aside 1/2 cup of the plain yogurt. Place the remaining yogurt, mint leaves, lemon juice, and 1/4 tsp salt into a jug suitable for a stick blender. Blitz the mixture until it turns bright green and runny. Stir in the reserved yogurt to thicken the sauce again. Refrigerate until needed to allow flavors to meld.
- Make Meatball Mixture: In a bowl, combine the lamb mince, grated onion with juices, panko breadcrumbs, egg, crushed garlic, chopped coriander, cumin, coriander powder, paprika, cinnamon, cayenne pepper, 1 tsp salt, and black pepper. Mix thoroughly with your hands until all ingredients are incorporated evenly.
- Form Meatballs: Using a tablespoon measure, scoop out generous heaped spoonfuls of the mixture and roll them between your palms to form meatballs. You should achieve approximately 20 to 24 meatballs from the mixture.
- Cook Meatballs: Heat the olive oil in a large non-stick pan over medium heat. Add half of the meatballs at a time, cooking and turning frequently to brown all sides evenly for about 8 minutes, or until the meatballs are cooked thoroughly through and slightly firm to the touch. Transfer cooked meatballs to a plate and repeat with the remaining batch. (Alternatively, meatballs can be baked in the oven at 375°F (190°C) for 20-25 minutes, turning halfway to brown.)
- Prepare Pita and Salad: Cut the pita pockets in half and warm them briefly in the microwave for 10 seconds. Gently pry each half open to create pockets. Stuff each half with shredded lettuce, sliced tomatoes, and red onion.
- Assemble and Serve: Place 2 meatballs inside each pita half. Drizzle generously with the chilled mint yogurt sauce. Garnish with extra chopped coriander or cilantro if desired. Serve immediately while warm and enjoy the vibrant Moroccan flavors.
Notes
- Note 1: Use good quality lamb mince for the best flavor and texture.
- Note 2: Grating the onion releases juice which helps keep the meatballs moist.
- Note 3: Panko breadcrumbs give a lighter texture; if unavailable, use regular breadcrumbs.
- Note 4: For oven cooking, preheat to 375°F (190°C), place meatballs on a baking tray lined with parchment, and bake for 20-25 minutes, turning once for even browning.
- These meatballs can be served with shredded red cabbage, carrot, and mint salad instead of lettuce, tomato, and onion for a different fresh crunch.
- Adjust cayenne pepper quantity to suit your preferred spice level.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Moroccan
Keywords: Moroccan lamb meatballs, lamb recipes, Middle Eastern meatballs, spicy lamb meatballs, mint yogurt sauce, pita sandwich, Mediterranean cuisine
