Spicy lamb meatballs with a tangy yoghurt sauce
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Spicy lamb meatballs with a tangy yoghurt sauce

Usually meatballs are a bit of a hassle to make - especially if they need a tomato sauce to go with them. This recipe was inspired by wanting something super tasty, freezable (so I can use for a future meal) and quick to make. Most online lamb meatball recipes (and I consulted a few ๐Ÿ˜‰) use the traditional frying ball method, but lamb is already fatty enough. And, as I found out today, oven works fine ๐Ÿ˜Š. Since this recipe requires quite a few ingredients (it is worth it - trust me!!) and I know how precious time is to us all, I recommend making more than you need, and either freezing the mixture itself, or the meatballs once cooked, for a future meal.

Becky

Ingredients

20 meatballs
  1. 500 gr lamb (minced)
  2. 1 onion
  3. 1 clove garlic
  4. 1 bunch coriander
  5. 1 bunch fresh mint
  6. 1 tsp ground cumin
  7. 1/4 tsp ground cinnamon
  8. 1/2 tsp cayenne
  9. 1 lime
  10. salt and pepper
  11. For the sauce
  12. 2 tbsp creme fraiche
  13. 1 pot natural yoghurt
  14. zest of the lime used in meatball mixture
  15. 1 tsp. cumin
  16. 1 small bunch fresh coriander
  17. 1 small bunch mint leaves
  18. salt and pepper

Method

  1. Change

    Get the ingredients together. Put the lamb in a large bowl.

  2. Change

    Chop the onion, garlic and herbs finely. Add to the bowl and mix well (hands-on)

  3. Change

    Add the juice of one lime, salt and pepper. Cover with cling film and leave in the fridge until you are ready to start cooking

  4. Change

    Heat the oven to 225ยฐ. Make the meatball shapes and put them on greaseproof paper on the oven tray. Put in the oven..

  5. Change

    After 15 mins turn the meatballs round and leave for another 10 minutes

  6. Change

    Make the sauce - chop the leaves, stir in to the creme fraiche, add the cumin, lime zest, salt and pepper

  7. Change

    Serve, dip and enjoy ๐Ÿ˜Š๐Ÿ˜Š

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