Recipe

Middle Eastern meatballs

Filling and colourful, these lamb meatballs feature all the flavours of the Middle East in one delicious package. Pair with couscous salad and creamy hummus for the ultimate lunch or dinner

  • 55 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Middle Eastern meatballs
  • 1 tablespoon oil, plus extra for frying
  • 1 onion, peeled, finely sliced
  • 2 clove garlic, crushed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 500 gram lamb or veal mince
  • 100 gram mixed salad leaves
  • 250 gram packet small pita breads, warmed
  • 100 gram hummus
Couscous salad
  • 1 cup couscous
  • 1 cup boiling water
  • 1 bunch mint leaves, chopped
  • 1/2 bunch parsley leaves, chopped
  • 2 tomatoes, seeded, chopped
  • 1/2 red onion, finely chopped
  • 1 clove garlic, crushed

Method

Middle Eastern meatballs
  • 1
    In a frying pan, heat oil on medium. Sauté onion and garlic for 2-3 minutes. Add spices and herbs, then cook for 1-2 minutes. Cool slightly.
  • 2
    In a bowl, combine mince and onion mixture. Shape into 12 balls, then cover and chill for 30 minutes.
  • 3
    In a frying pan, heat oil on medium. Cook meatballs for 8-10 minutes. Drain.
  • 4
    Arrange leaves on pita. Top each with couscous, salad and three meatballs. Serve with hummus.
Couscous salad
  • 5
    Place couscous in a heat-proof bowl and pour water over. Cover and set aside for 5 minutes. Fluff with a fork to separate grains, then allow to cool. Stir remaining ingredients through and season to taste.