Coriander Meat Balls with Yoghurt recipe
information
These delicately spiced meat balls can be served as a delicious and unusual appetizer or as a snack with drinks.
? This dish can also be served as a main course for two people with rice and a tomato and basil salad.
ingredients
250 g (8 oz) cooked lamb
1 medium-sized onion
2.5 ml (1/2 tsp) dried mint
5 ml (1 tsp) ground coriander
1 garlic clove, crushed
75 ml (5 tbsp) olive oil
100 g (4 oz) cooked rice
1 small egg
1 medium-sized onion
2.5 ml (1/2 tsp) dried mint
5 ml (1 tsp) ground coriander
1 garlic clove, crushed
75 ml (5 tbsp) olive oil
100 g (4 oz) cooked rice
1 small egg
For the sauce
1/2 medium-sized cucumber
250 ml (9 fl oz) yoghurt
10 ml (2 tsp) dried mint
30 ml (2 tbsp) olive oil
salt and freshly ground black pepper
250 ml (9 fl oz) yoghurt
10 ml (2 tsp) dried mint
30 ml (2 tbsp) olive oil
salt and freshly ground black pepper
method
1. Mince the lamb finely and place it in a large bowl. Grate the onion into the bowl and add the mint, coriander, garlic and 15 ml (1 tbsp) olive oil. Cover the bowl and leave to marinate for 1 hour.
2. Meanwhile, make the sauce. Peel and grate the cucumber into a bowl. Drain off any excess moisture. Add the yoghurt, mint and olive oil. Season to taste, stir thoroughly and put in the refrigerator to chill.
3. Add the cooked rice to the lamb and beat in the egg to bind.
4. Using 10 ml (2 tsp) of the mixture at a time, form small round balls, patting them firmly but gently into shape.
5. Heat the remaining oil in a large frying-pan over low heat. When the oil is hot, put in the meat balls. Cook for 20 minutes, turning them regularly, then turn up the heat and cook for a further 4 minutes, turning. Remove with a slotted spoon and drain on absorbent paper. Serve immediately, with the sauce handed round separately.
2. Meanwhile, make the sauce. Peel and grate the cucumber into a bowl. Drain off any excess moisture. Add the yoghurt, mint and olive oil. Season to taste, stir thoroughly and put in the refrigerator to chill.
3. Add the cooked rice to the lamb and beat in the egg to bind.
4. Using 10 ml (2 tsp) of the mixture at a time, form small round balls, patting them firmly but gently into shape.
5. Heat the remaining oil in a large frying-pan over low heat. When the oil is hot, put in the meat balls. Cook for 20 minutes, turning them regularly, then turn up the heat and cook for a further 4 minutes, turning. Remove with a slotted spoon and drain on absorbent paper. Serve immediately, with the sauce handed round separately.
serving amount
makes 16 meat balls
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