Moroccan Lamb Meatballs with Chickpea Yoghurt and Carrot Salad
4Serves
EasyDifficulty
30 MINSPreparation
15 MINSCooking
This simple meal is packed with satisfying flavour and nutrition. If you've never tried carrot salad before, give it a go, its sweet, tangy and delicious!
Ingredients
400g lean minced lamb
1/4 cup breadcrumbs
1 egg
2 tablespoons milk or buttermilk
1 tablespoon sesame seeds
1 teaspoon Moroccan spice mix
oil spray, for cooking1 cup chickpeas, drained and rinsed
1 cup Greek style natural yoghurt
1/4 teaspoon ground cumin
1 tablespoon roughly chopped fresh mint
2 carrots, peeled and grated
1/4 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
1/4 cup breadcrumbs
1 egg
2 tablespoons milk or buttermilk
1 tablespoon sesame seeds
1 teaspoon Moroccan spice mix
oil spray, for cooking1 cup chickpeas, drained and rinsed
1 cup Greek style natural yoghurt
1/4 teaspoon ground cumin
1 tablespoon roughly chopped fresh mint
2 carrots, peeled and grated
1/4 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
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.
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.