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Moroccan Lamb Meatballs

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 ground lamb (lamb mince)
  • 1 small onion grated with juices (about ½ cup)
  • 1 egg lightly beaten
  • 0.5 cup panko breadcrumbs or regular breadcrumbs
  • 2 cloves garlic minced or finely crushed
  • 0.25 cup fresh coriander (cilantro) finely chopped
  • 1.5 tsp ground cumin
  • 1.5 tsp ground coriander
  • 1.5 tsp paprika smoked paprika if preferred
  • 0.5 tsp ground cinnamon
  • 0.5 tsp cayenne pepper adjust to taste
  • 1 tsp kosher or cooking salt
  • 0.25 tsp black pepper
  • 1.5 tbsp olive oil for frying
For the Mint Yogurt Sauce
  • 0.75 cup plain or Greek yogurt Greek yogurt preferred for creaminess
  • 0.5 cup fresh mint leaves tightly packed
  • 2 tsp lemon juice freshly squeezed
  • 0.25 tsp salt
To Serve (Pita Pocket Style)
  • 4 pita breads or Lebanese flatbreads
  • 5 cups shredded lettuce iceberg, romaine, or cos
  • 2 tomatoes halved and thinly sliced
  • 1 red onion thinly sliced
  • fresh coriander or mint for garnish (optional)

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.