Spiced Lamb and California Prune Meatballs
Makes: 4Prep Time: 10 minutesCook Time: 15 minutes
INGREDIENTS
- 200g minced lamb
- 100g pork sausage meat
- 150g chopped California Prunes
- 2 tsp harissa paste
- 2 cloves garlic
- 1 tbsp dried mint
- 1 lemon (zest for meatballs,juice to squeeze over before serving)
- 1 tbsp sesame seeds
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 handful California Prunes
- 200g thick Greek yogurt
- 50 toasted pistachios
- A handful of fresh mint to garnish
DIRECTIONS
- Set the oven to 160°C
- Place the minced lamb, sausage meat, harissa paste and garlic into a mixing bowl with the chopped California Prunes
- Season the mix with the dried mint, sesame seeds, salt and pepper
- Using a clean hand, mix together until all the ingredients are combined
- Divide the meatballs into 30g portions: that should make approximately 16 meatballs (4 per person)
- Using wet hands, roll each portion into meatballs and place onto skewers
- Place on a baking tray and cook in a pre-heated over at 160°C for 15-20 minutes or until cooked
Serving suggestion:
Spoon the yoghurt onto the base of a plate and spread out evenly. Place the skewers onto the yoghurt and sprinkle with pistachios, mint leaves and a few sesame seeds. Finally, finish with a squeeze of lemon juice just before serving.