Middle Eastern Lamb Meatballs with Yogurt & Pickled Onion
Serving time
Serves 4
Ingredients
- Meatballs:
- 500g lamb mince
- ½ cup breadcrumbs
- 1 egg
- 2 garlic
- 1 teaspoon each cumin, paprika
- ½ teaspoon each cinnamon, turmeric
- Yogurt Base:
- 2 cups Farmers Union Greek Style Yogurt
- 2 x Lebanese cucumber, sliced
- ¼ cup mint, roughly chopped
- ¼ cup parsley, roughly chopped
- 1 tablespoon sumac
- ½ x lemon, juice only
- Extra Virgin Olive Oil
- Pickled Onion:
- 1 tsp honey
- ½ tsp salt
- ¼ cup hot water
- ¼ cup red wine vinegar
- Pinch chilli flakes
- 1 x red onion, finely sliced
Method
Step 1
To pickle the onion, place the honey and salt in a jar and pour over the hot water. Stir to dissolve and then add the red wine vinegar and chilli flakes. Mix again and then add the sliced red onion. Press into the liquid and then leave to sit for 30 minutes in the refrigerator.
Step 2
Meanwhile, prepare the meatballs. Mix together the lamb, breadcrumbs, egg, garlic, spices and a pinch of salt and pepper. Roll into even sized balls. Add a generous drizzle of extra virgin olive oil to the pan and cook for about 8 minutes, turning to cook all sides.
Step 3
Spread Farmers Union Greek Style Yogurt to the base of your bowl. Garnish with cucumber, mint, parsley, a sprinkle of sumac, lemon juice and a drizzle of extra virgin olive oil on top. Distribute the meatballs and pickled onions to finish.
