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Moroccan-Spiced Meatballs with Mint Yogurt Sauce

By David Bowers
Published: April 1, 2008
Cumin, coriander and mint are the flavors of the Middle East, and they shine in these juicy meatballs with a tangy yogurt sauce. Just before serving, lightly brush 6 pita breads with olive oil and grill for 1-2 minutes until slightly crisp outside and just hot inside – the pita breads will puff up like they’re freshly baked.

Serves 6.

What you Need:

For yogurt sauce:

  • 1 cup plain yogurt
  • 1/4 cup chopped fresh mint leaves
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • Salt

For meatballs:

  • 2 pounds ground lamb
  • 1 small yellow onion, grated
  • 2 tablespoons chopped fresh mint leaves
  • 3/4 cup bread crumbs (from 3 slices white bread)
  • 1 egg
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons cumin
  • 3/4 teaspoon ground coriander
  • 1/4 teaspoon cayenne

1. Combine the sauce ingredients in a small bowl and season to taste with salt. Set aside in the refrigerator until ready to serve.

2. Preheat a gas grill on medium for 10 minutes with the lid closed, or prepare a medium-hot charcoal fire.

3. Place all the meatball ingredients in a large bowl and combine well. Form into meatballs just smaller than a ping-pong ball and flatten slightly.

4. Grill over direct heat for 10-12 minutes, turning frequently, until nicely browned and a bit charred in spots. Serve hot or let cool just to room temperature, with yogurt sauce for dipping or drizzling.

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