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The sweetness of prunes balances out the savory flavors of cumin and garlic in these bite-sized meatballs that work well in wraps and sandwiches.
Yield: 4 servings
455 g / 1 pound ground lamb
1 large egg, lightly beaten
50 g / 1/3 cup Prune Bits
2 garlic cloves, minced
6 g / 1 1/2 teaspoons salt
1 teaspoon ground paprika
1/2 teaspoon ground cumin
1/4 teaspoon chile flakes
20 g / 1/2 cup cilantro leaves, chopped, plus extra for garnish
10 g / 1/4 cup mint leaves, chopped, plus extra for garnish
20 g / 1/3 cup panko breadcrumbs
10 ml / 2 teaspoons vegetable oil
2 g / 1/2 teaspoon Madras curry powder
240 ml / 1 cup plain Greek yogurt
2 g / 1/2 teaspoon salt
5 ml / 1 teaspoon lime juice
Cherry tomatoes, halved (optional)
Line a sheet pan with aluminum foil and lightly coat with nonstick spray. Preheat the oven to 400F [200C].
In a large bowl, gently but thoroughly mix together the lamb, egg, prune bits, garlic, salt, paprika, cumin, chile flakes, cilantro, and mint. Add the breadcrumbs and gently mix until incorporated. Roll into 16 (4 cm / 1 1/2-inch) balls. Bake for 20 minutes or until the tops have browned and are cooked through. (If the meatballs are cooked but not brown, broil the meatballs for 1-2 minutes to caramelize the tops.)
Put yogurt in a bowl. In a small saucepan, heat oil over medium heat. Add curry powder and turn off heat. Swirl pan, then pour directly over yogurt. Stir in salt and lime juice.
To serve, spoon yogurt onto a platter and put meatballs on top. Sprinkle tomatoes and extra cilantro and mint on top. Serve with lavash.