Coriander Meat Balls with Yoghurt

Coriander Meat Balls with Yoghurt

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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.
Servings: 16 meat balls
Calories: 122


  • 8 oz cooked lamb
  • 1 medium-sized onion
  • 1/2 tsp dried mint
  • 1 tsp ground coriander
  • 1 garlic clove crushed
  • 5 tbsp olive oil
  • 4 oz cooked rice
  • 1 small egg

for the sauce

  • 1/2 medium-sized cucumber
  • 9 floz yoghurt
  • 2 tsp dried mint
  • 2 tbsp olive oil
  • salt and freshly ground black pepper


  • 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.
  • 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.
  • Add the cooked rice to the lamb and beat in the egg to bind.
  • Using 10 ml (2 tsp) of the mixture at a time, form small round balls, patting them firmly but gently into shape.
  • 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.
Calories: 122 kcal
Carbohydrates: 4 g
Protein: 4 g
Fat: 10g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 23 mg
Sodium: 21 mg
Potassium: 90 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 46 IU
Vitamin C: 1 mg
Calcium: 30 mg
Iron: 1 mg
Ingredients Lamb
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