THE DAIRY KITCHEN
Moroccan Lamb Meatballs with Chickpea Yoghurt and Carrot Salad
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
30 MINS
Cooking
15 MINS
Create a new family favourite with these Moroccan-inspired meatballs served with jewelled carrot salad and chickpea yoghurt sauce.
Ingredients
Meatballs
400g lean minced lamb1/4 cup breadcrumbs
1 egg
2 tablespoons milk or buttermilk
1 tablespoon sesame seeds
1 teaspoon Moroccan spice mix
oil spray, for cooking
Chickpea yoghurt
1 cup chickpeas, drained and rinsed1 cup Greek style natural yoghurt
1/4 teaspoon ground cumin
1 tablespoon roughly chopped fresh mint
Carrot Salad
2 carrots, peeled and grated1/4 cup currants, soaked in boiling water for 5 minutes, drained
2 tablespoons chopped toasted pistachios
2 tablespoons lemon juice
1/2 teaspoon finely grated lemon rind
Handy Tips
The meatball mixture can be made into burgers if desired.
Try serving leftover meatballs, salad and yoghurt in a pita pocket for lunch.
Pepita, sesame or sunflower seeds add a great crunch to the salad.
Method
- Mix together all the meatball ingredients in a large bowl and knead until sticky using clean hands. Shape the mixture into meatballs, lightly spray with oil and grill on a preheated barbecue or in a frypan until cooked through.
- For the chickpea yoghurt blend all the ingredients in a food processor or blender until smooth.
- To make the salad, combine all ingredients together in a bowl and stand for 5 minutes
- Serve warm meatballs and carrot salad drizzled with chickpea yoghurt.
