Preparation time is 20minutes
Cook time is 50minutes
Total time is 1hours 10minutes
Serve is for 6 people
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Difficulty level: 4 out of 4
19 Ingredients
Number of servings
6
Yoghurt Sauce
- 1 Lebanese cucumber (diced)
- 1tablespoons mint (plus extra sprigs to serve)
- 2tablespoons lemon juice
- 1 cup low-fat Greek-style yoghurt
- 1/4 cup coriander
- 2tablespoons mint
- 1 red onion (finely chopped)
- 1teaspoons ground allspice
- 2teaspoons ground coriander
- 2teaspoons ground cumin
- 1 lemon (zested)
- 5milliliter extra virgin olive oil spray
- 680grams tomato passata
- 1kilograms lamb mince
- 1tablespoons olive oil
- 1 free range egg (lightly whisked)
- 2 garlic cloves (crushed)
- cooked couscous (to serve)
- 1/3 cup fresh breadcrumbs
Method
Step 1 of 7
Heat oil in a frying pan over medium heat. Add onion, garlic and spices and stir for 3 minutes or until softened. Transfer to a bowl and cool.
Step 2 of 7
Meanwhile, preheat oven to 180°C. Line a shallow baking pan with baking paper.
Step 3 of 7
Add herbs, zest, mince, breadcrumbs and egg to onion mixture. Season and mix together well using your hands. Shape into walnut-sized balls. Arrange in a single layer in pan. Spray with oil. Bake for 20 minutes or until browned. Drain off any excess oil and cool to room temperature.
Step 4 of 7
To freeze cooked meatballs, place in a single layer on a baking paper-lined tray and freeze until firm. Transfer to a container, seal, label and freeze for up to 3 months.
Step 5 of 7
To reheat cooked meatballs, add passata to a large frying pan and bring to the boil over medium-high heat. Add meatballs and reduce heat to medium. Simmer for 25 minutes or until meatballs are heated through.
Step 6 of 7
Meanwhile, to make the yoghurt sauce, combine all the ingredients in a bowl.
Step 7 of 7
Serve meatballs with couscous, yoghurt sauce and extra mint.
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