Saturday, July 9, 2011

Spicey Meatballs with Mint Yoghurt

Friday night footyis the perfect accompinament to fnger food.

This recipe is derived from both middle-eastern kofta and a Moroccan lamb recipe I used to love cooking before my gluten intolerance decided to start determining my cooking needs. It contains a lot of spices but these are spices we normally all have hiding in our pantry! And as always, add or subtract spices as suits your preferences, although with the yoghurt dip on the side you can be a bit more free with the spice as the yoghurt cuts through heat perfectly.

On a final note, as these are considered finger food in my home, once the meatballs have finished cooking, I pierce them with toothpick to help keep finger from being scorched and to help dip them in the scrumptious minted yoghurt!
What do I need?

500g lamb mine
1 onion, grated
2 cloves garlic, crushed
1 tsp cumin
1 tsp coriander
1 tsp paprika
1/2 tsp cayenne pepper
2 tbs tomato paste

Minted Yoghurt
200 ml Greek yoghurt
Fresh mint, chopped (about 1/2 bunch)
1/2 tsp cumin
1 tsp basil

Now what?

1.             Let’s start by grating our onion into a bowl, squeeze out excess moisture, and discard liquid.

2.             Once the onion has been grated and removed of excess liquid combine all other ingredients with the onion and mix thoroughly.

3.             Now that the mixture is combined thoroughly, form 2-3cm balls and set aside in the refrigerator to set for 30 minutes.

4.             Whilst the meatballs are setting, combined chopped mint, cumin, basil and yoghurt, and set aside.

5.             After 30 minutes has passed, remove the meatballs from the fridge. If you are cooking these in a sauce, add them to the sauce and let simmer for 15 minutes until cooked.

6.             If the meatballs are to be served separately from a sauce, heat a small amount of oil in a large fry pan and fry the meatballs for 4-5 minutes or until cooked through.

7.             Serve meatballs with minted yoghurt on the side.