Lamb meatballs with yoghurt dressing.

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Ingredients

For meatballs
• 385g minced lamb
• 2 tablespoons plain yoghurt (40g)
• 2 tablespoons bread crumbs
• 1 egg (lightly whisked)
• ½ teaspoon cinnamon
• 1 teaspoon cumin
• 1 clove garlic (minced)
• 1 tablespoon fresh chopped mint or ½ teaspoon dried mint.
• ⅛ - ¼ teaspoon black pepper
• ¾ teaspoon salt
Yoghurt sauce
• 180g plain yoghurt
• 4 mint leaves (finely chopped)
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• ½ teaspoon lemon zest
• ½ cucumber (deseeded and small diced)

Instructions

1. Mix all the ingredients for the yoghurt sauce, cover and refrigerate.
2. In a large bowl, add yoghurt, eggs and bread crumbs. Add all the spices, mix thoroughly and then add minced lamb and rub in gently
3. Make small bite size balls, I suggest 20g each, you will get about 24 of those.
4. Heat up a cast iron skillet or a non-stick pan and add 2 table spoon of vegetable oil. When the oil is hot, add all the meatballs and cook till browned on all sides, about 7-10 minutes. Do not overcook them.
5. Serve with my delicious pita bread, chopped lettuce and yogurt sauce for a tasty lunch. You can also serve as appetizers. Enjoy!