Published on myfoodbook (https://myfoodbook.com.au)

Middle Eastern Lamb Meatballs with Chickpea Yoghurt and Carrot Salad

Middle Eastern Lamb Meatballs with Chickpea Yogurt and Carrot Salad

Recipe By:

The Dairy Kitchen

dairy.com.au [1]

Prep Time:

30 minutes

Cook Time:

10 minutes

Serves:

4

Middle Eastern Lamb Meatballs with Chickpea Yogurt

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 cooking

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.
Serve warm meatballs and carrot salad drizzled with chickpea yoghurt.

Carrot Salad

Ingredients

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

To make the salad, combine all ingredients together in a bowl and stand for 5 minutes.

Tips & Hints

Pepita, sesame or sunflower seeds add a great crunch to the salad.

Chickpea Yoghurt

Ingredients

1 cup chickpeas, drained and rinsed
1 cup Greek style natural yoghurt
1/4 teaspoon ground cumin
1 tablespoon roughly chopped fresh mint

Method

Blend all the ingredients in a food processor or blender until smooth.

Tips & Hints

The meatball mixture can be made into burgers if desired. Try serving leftover meatballs, salad and yoghurt in a pita pocket for lunch.

Links
[1] http://dairy.com.au