This recipe is still a bit of a work in progress.  This recipe is my own concoction, and the last time I made it, my husband thought that it needed a bit more spice.  When I served these at a party though, everyone thought that they were spicy enough!!  That’s why I have added the option of adding Moroccan seasoning, but you could really add any favourite seasoning.  Greek or Italian seasoning would work well, but I like the smokiness of Moroccan spices.  

Please be aware that an Australian tablespoon is 20mls (US & UK is 15mls), an Australian teaspoon is the same as the US & UK (5mls), and 1 cup is 250mls.  

Ingredients

500 gms (1.1lb) lamb mince

1 small onion, finely diced

2 tablespoons fresh parsley, finely chopped

2 tablespoons fresh coriander, finely chopped

2 tablespoons fresh mint, finely chopped

1 teaspoon cardamom

Optional - 1 teaspoon Moroccan seasoning (if you want a bit more spice)

¼ cup buckwheat flour*

1 egg

1 teaspoon sea salt

½ teaspoon pepper

1-2 tablespoons olive oil

1 tablespoon butter

I like buckwheat flour as it gives the meatballs a great texture and flavour.  If you don’t have buckwheat flour, plain or all-purpose flour will do.  

Mint Yoghurt Dip

1 cup plain greek-style yoghurt

2 garlic cloves, finely chopped

2 tablespoons lemon juice

1 tablespoon finely chopped mint

1 tablespoon finely chopped coriander

Method

Thoroughly combine lamb mince, onion, herbs, spices, flour, egg & seasonings for meatballs.  

Using a 15ml tablespoon, take a scoop of meatball mixture and shape into balls.

You should make about 40 meatballs.

Refrigerate (overnight if necessary) till ready to cook.

Heat oil and butter in a large frying pan over medium heat.

Cook meatballs, turning for 5 to 7 minutes or until browned and cooked through.

Serve meatballs with Mint Yoghurt Dip.

Method for Mint Yoghurt Dip

Place yoghurt, garlic, lemon juice, mint and coriander in a bowl.

Stir to combine.

Serve with meatballs.