Moroccan Lamb Meatballs with Mint Yogurt Sauce
Spiced lamb meatballs tucked into warm pita with fresh vegetables and a quick mint yogurt sauce.
Equipment
- Large non stick skillet
- Stick blender or blender
- Mixing bowl
- Box grater
- Instant read thermometer
Ingredients
Main Ingredients
- 1 ½ tbsp olive oil for cooking the meatballs
- 1 lb ground lamb for the meatballs
- 1 small yellow onion for the meatballs, grated on a box grater (about 1/2 cup with juices)
- ½ cup panko breadcrumbs for the meatballs
- 1 large egg for the meatballs
- 2 cloves garlic for the meatballs, crushed
- ¼ cup fresh cilantro for the meatballs, finely chopped
- 1 ½ tsp ground cumin for the meatballs
- 1 ½ tsp ground coriander for the meatballs
- 1 ½ tsp smoked paprika for the meatballs
- ½ tsp ground cinnamon for the meatballs
- ½ tsp cayenne pepper for the meatballs, add more for extra heat
- ½ tsp kosher salt for the meatballs
- ¼ tsp black pepper for the meatballs
- ¾ cup plain Greek yogurt for the mint yogurt sauce, divided (1/2 cup reserved)
- ½ cup fresh mint leaves for the mint yogurt sauce, tightly packed
- 2 tsp lemon juice for the mint yogurt sauce
- ¼ tsp kosher salt for the mint yogurt sauce
- 4 pita breads for serving, halved
- 5 cup shredded lettuce for serving, iceberg or romaine
- 2 tomatoes for serving, halved and thinly sliced
- 1 small red onion for serving, halved and finely sliced
- ¼ cup fresh cilantro for serving, finely chopped
Instructions
Cooking
- Make the sauce. Set aside 1/2 cup of the yogurt. Add the remaining 1/4 cup yogurt, the mint, lemon juice, and salt to a jug and blend with a stick blender until green and runny. Stir in the reserved yogurt to thicken it, then refrigerate. Mix the meatballs. Place the lamb, onion with its juices, panko, egg, garlic, cilantro, cumin, coriander, paprika, cinnamon, cayenne, salt, and pepper in a bowl. Mix well with your hands.
- Shape. Scoop 1 heaping tablespoon at a time and roll into balls, making 20 to 24 meatballs.
- Cook in batches. Heat the oil in a large non stick skillet over medium heat. Cook half of the meatballs for 7 to 8 minutes, turning to brown all over, until cooked through to 160 degrees F. Move to a plate and repeat with the remaining meatballs.
- Oven option. To skip the stove, bake the meatballs on a lined sheet pan at 400 degrees F for about 15 minutes until they reach 160 degrees F.
- Prepare the pita. Cut the pita breads in half, warm for 10 seconds in the microwave, and gently open each pocket.
- Assemble. Stuff each pocket with lettuce, tomato, red onion, and 2 meatballs. Drizzle with mint yogurt sauce and top with extra cilantro.
Notes
Substitutions: Ground beef can replace the lamb, and regular breadcrumbs can replace panko at about 1/2 cup. Plain yogurt works if you do not have Greek.
Tips: Do not overwork the meat so the meatballs stay tender. Add more cayenne for extra heat.
Storage: Refrigerate meatballs and sauce separately for 3 to 4 days, or freeze the cooked meatballs for up to 3 months.