Middle Eastern Lamb Meatballs with Farmers Union Yoghurt

21 Ingredients

Number of servings

500grams lamb mince
1/2 cup breadcrumbs
1 egg
2 cloves garlic
1teaspoons cumin
1teaspoons paprika
1/2teaspoons cinnamon
1/2teaspoons turmeric
2 cups Farmers Union Greek Style Yoghurt
2 lebanese cucumber, sliced
1/4 cup mint, roughly chopped
1/4 cup parsley, roughly chopped
1tablespoons sumac
1/2 lemon (juice only)
5milliliter extra virgin olive oil
1teaspoons honey
1/2teaspoons salt
1/4 cup red wine vinegar
1 pinch chilli flakes
1 red onion, finely sliced
1/4 cup water, hot

Nutrition per serving

28% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

To pickle the onion, place honey and salt in a jar and pour over hot water. Stir to dissolve and then add the red wine vinegar and chilli flakes. Mix again and add the sliced red onion. Press into the liquid and leave for 30 minutes in the refrigerator.

Step 2 of 3

Meanwhile, prepare the meatballs. Mix together the lamb, breadcrumbs, egg, garlic, spices and a pinch of salt and pepper. Roll into even sized balls. Add a generous drizzle of oil to the pan and cook for about 8 minutes, turning to cook all sides.

Step 3 of 3

Spread Farmers Union Greek Style Yogurt to the base of your bowl. Garnish with cucumber, mint, parsley, sumac, lemon juice and a drizzle of oil on top. Distribute the meatballs and pickled onions on top.