Moroccan lamb meatballs

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 5

Time to make: 40 mins

Ingredients

More weights & measures

1 tablespoon oil plus spray oil, to grease

2 red onions, finely chopped

4 cloves garlic, finely chopped

4 teaspoons Moroccan seasoning

400g can chopped tomatoes

½ teaspoon sugar

500g lean lamb mince

½ cup chopped fresh mint

8 dried apricots, chopped

50g breadcrumbs

4 x large wholemeal pita breads

4 cups salad vegetables such as cucumber, spring onion, celery, capsicum

Instructions

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1 Heat first measure of oil in a non-stick pan and add onions. Cook for 5 minutes until softened. Add garlic and seasoning. Cook for 3-4 more minutes. Spoon half the onion mixture into a large bowl and leave to cool.

2 To the remaining onions in pan, add tomatoes and sugar. Simmer for 10 minutes until mixture reduces.

3 Add mince, mint, apricots and breadcrumbs to cooled onions. Season and mix well. With your hands shape mixture into 28 small balls.

4 Spray a non-stick pan with oil and cook meatballs in batches until golden brown. Serve meatballs in halved pitas with salad veges and tomato sauce on the side if you prefer.

Variations

Make it gluten free: Check seasoning is gluten free and use gluten-free breadcrumbs and pita bread.

HFG tip

When browning mince, use a non-stick pan and break the meat up with a spoon so that it cooks and browns evenly. Cook in batches so meat browns and doesn’t stew.
This recipe freezes well (without the salad).
These tasty balls make a fantastic kids’ lunchbox item.

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Nutrition Info (per serve)

Calories 464cal

Kilojoules 1940kJ

Protein 35g

Total fat 13g

–Saturated fat 4g

Carbohydrates 55g

–Sugars 14g

Dietary fibre 10g

Sodium 380mg

Calcium 160mg

Iron 5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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