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Moroccan Lamb Meatballs
Isabella

Moroccan Lamb Meatballs with Mint Yogurt Sauce

These Moroccan Lamb Meatballs are bursting with bold North African flavors — spiced with cumin, coriander, paprika, and cinnamon, then paired with a refreshing mint yogurt sauce. Juicy, aromatic, and easy to make, they’re perfect served in warm pita pockets, over couscous, or as part of a mezze platter.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: Middle Eastern, moroccan
Calories: 470
Ingredients Method Notes

Ingredients
  

  • For the Meatballs
  • 500 g / 1 lb ground lamb lamb mince – for rich, juicy flavor
  • 1 small onion grated with a box grater (about ½ cup including juices – adds moisture and sweetness)
  • 1 egg lightly beaten (helps bind the mixture)
  • ½ cup panko breadcrumbs or regular breadcrumbs – helps keep meatballs tender
  • 2 cloves garlic finely crushed or minced
  • ¼ cup fresh coriander cilantro leaves, finely chopped
  • 1½ tsp ground cumin
  • 1½ tsp ground coriander
  • 1½ tsp paprika smoked paprika adds a deeper aroma if you have it
  • ½ tsp ground cinnamon adds subtle Moroccan warmth
  • ½ tsp cayenne pepper add more if you like it spicy
  • 1 tsp kosher or cooking salt
  • ¼ tsp black pepper
  • 1½ tbsp olive oil for frying
  • For the Mint Yogurt Sauce
  • ¾ cup plain or Greek yogurt Greek yogurt gives a creamier texture
  • ½ cup fresh mint leaves tightly packed
  • 2 tsp lemon juice freshly squeezed
  • ¼ tsp salt
  • To Serve Pita Pocket Style
  • 4 pita breads or Lebanese-style flatbreads
  • 5 cups shredded lettuce iceberg, romaine, or cos lettuce
  • 2 tomatoes halved and thinly sliced
  • 1 red onion thinly sliced
  • Optional: Extra fresh coriander or mint for garnish
  • Alternative option: Swap the lettuce and tomatoes for a shredded cabbage carrot, and mint salad for added crunch.

Method
 

  1. Step 1 – Prep the Aromatics: Grate the onion (including juices), mince the garlic, and finely chop the coriander. Set aside.
  2. Step 2 – Mix the Meatball Ingredients: In a large bowl, combine lamb, onion with juices, egg, breadcrumbs, garlic, coriander, cumin, paprika, ground coriander, cinnamon, cayenne, salt, and pepper. Mix gently until just combined. Avoid overmixing.
  3. Step 3 – Shape the Meatballs: Roll the mixture into golf ball-sized meatballs. Lightly oil hands to prevent sticking and place on a tray.
  4. Step 4 – Cook the Meatballs: Heat olive oil in a large skillet over medium-high heat. Add meatballs in batches, cooking for 6–8 minutes, turning occasionally, until browned and cooked through.
  5. Step 5 – Make the Mint Yogurt Sauce: In a blender or bowl, combine yogurt, mint leaves, lemon juice, and salt. Blend or stir until smooth and creamy.
  6. Step 6 – Warm the Pita and Prep the Fillings: Warm pita bread in a dry skillet or microwave. Prepare lettuce, tomatoes, and onions (or a cabbage-carrot salad alternative).
  7. Step 7 – Assemble and Serve: Fill pita pockets with lettuce, tomato, onion, and hot lamb meatballs. Drizzle with mint yogurt sauce and garnish with herbs. Serve immediately.

Notes

Serving Ideas: Serve in pita, over couscous, or as part of a mezze platter.
Storage: Keep meatballs in the fridge for 3–4 days or freeze for up to 2 months. Store sauce separately for up to 3 days.
Pro Tip: For a gluten-free version, use almond flour or gluten-free breadcrumbs.