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- Spiced lamb meatballs with tomato salsa and tzatziki
Spiced lamb meatballs with tomato salsa and tzatziki
Serves
4
Prep Time
8
Cook Time
12
Ingredients
500 g lamb mince
1 tsp ground cumin
1 tsp dried mint
1/2 tsp ground cinnamon
1 clove garlic
3 roma tomatoes, chopped
200 g tub tzatziki dip
4 flat breads
Method
- Place the lamb mince, cumin, mint, cinnamon, garlic and a little salt and pepper in a large bowl. Stir to combine and then shape the mixture into 16 meatballs.
- Add enough oil to a medium-sized, heavy based frypan to come one-third of the way up the side of the pan. Heat the oil over a moderately-high heat.
- Cook the lamb meatballs in batches, until golden and cooked through. Drain on absorbent paper. Allow the oil to reheat between batches.
- In a small bowl, combine the tomato and mint leaves. Serve the meatballs with the tomato, tzatziki and flat bread.
Tips
- Meatballs, rissoles, and burgers should always be thoroughly cooked through and not be served rare. To test if they’re done, insert a skewer into the thickest part. If it is ready to eat the juices will be clear.
- You could replace the tzatziki with other dips like hummus or eggplant dip, or plain thick yoghurt.