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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.
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