Spiced Lamb Meatballs with Yogurt Sauce
The sweetness of prunes balances out the savory flavors of cumin and garlic in these bite-sized meatballs. Serve them with warm lavash and encourage everyone at the table to make their own wraps with curry yogurt sauce.
- Prep Time: 45
- Total Time: 45 minutes
- Yield: 4 1x
- Method: import-018
- Cuisine: R278
Ingredients
Units
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Meatballs:
500g ground lamb
1 large egg, lightly beaten
80g Sunsweet prunes, diced
2 garlic cloves, minced
1 1/2 tsp salt
1 tsp ground paprika
1/2 tsp ground cumin
1/4 tsp chili flakes
8 Tbsp cilantro leaves, chopped plus extra for garnish
4 Tbsp mint leaves, chopped plus extra for garnish
75g panko breadcrumbs
Sauce:
2 tsp vegetable oil
1/2 tsp Madras curry powder
125g plain Greek yogurt
1/2 tsp salt
1 tsp lime juice
To serve:
Lavash and cherry tomatoes, halved (optional)
Instructions
- Line a rimmed baking sheet with foil, lightly coating it with nonstick spray. Preheat oven to 180°C.
- For the meatballs: Using hand or fork, gently but thoroughly mix lamb, egg, prunes, garlic, salt, paprika, cumin, chili flakes, cilantro and mint in large bowl. Add breadcrumbs and gently mix until incorporated.
- Roll into 16 (1 1/2″) balls. Bake for 20 minutes until the tops have browned and meatballs are cooked through (if cooked through but not browned, broil for 1–2 minutes to caramelize tops).
- While still warm, nudge meatballs so they don’t stick to baking sheet.
- For the sauce: Put yogurt in bowl. In small saucepan, heat oil over medium heat. Add curry powder, turn off heat. Swirl pan, then pour over yogurt. Stir in salt and lime juice.
- To serve: Spoon yogurt onto a platter, then put meatballs on top. Sprinkle with tomatoes, cilantro and mint. Serve with warm lavash.
Notes
Sunsweet USA
Nutrition
- Calories: 452