Name: Moroccan Lamb Meatballs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 lb / 500 g lamb mince (ground lamb) ((Note 1)); 1 small onion, grated (~1/2 cup, including juices); 1/2 cup breadcrumbs, I use panko; 1 egg; 2 cloves garlic, crushed; 1/4 cup coriander/cilantro leaves and stems, finely chopped; 1 tsp EACH cumin, coriander, paprika (any, I like smoked); 1/2 tsp EACH cinnamon, cayenne pepper (add more for spicy); 1/2 tsp salt; Black pepper; 1 tbsp olive oil; 1 cup plain yoghurt (I use Greek); 1 clove garlic, crushed; 2 tbsp fresh mint, finely chopped (or 1 tbsp dried mint); Squeeze of lemon juice; Salt and pepper, to taste; 4 flatbreads (Lebanese or pita bread); Shredded Red Cabbage, Carrot and Mint Salad ( OR lettuce leaves / tomato slices / finely sliced red onion); More mint and coriander/cilantro (optional for garnish)