Sunsweet Ingredients
The sweetness of prunes balances out the savory flavors of cumin and garlic in these bite-sized meatballs. Serve them in wraps and sandwiches.

Meat / Poultry / Fish

Spiced Lamb Meatballs with Yogurt Sauce

The sweetness of prunes in these spiced lamb meatballs balances out the savory flavors of cumin and garlic. Serve them in wraps and sandwiches.

Sunsweet Ingredients

Nutritional Facts

Per serving

  • Ingredients

    Prune Bits

  • Cook Time

    20 min

  • Calories IconCalories

    451

  • Protein IconProtein

    28

  • Fat IconFat

    30

  • Carbohydrates IconCarbohydrates

    16.53

  • Yield

    4 servings
The sweetness of prunes balances out the savory flavors of cumin and garlic in these bite-sized meatballs. Serve them in wraps and sandwiches.

Instructions

  1. Line a sheet pan with aluminum foil and lightly coat with nonstick spray. Preheat the oven to 400F [200C].
  2. 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 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 to 2 minutes to brown the tops.
  3. 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.
  4. To serve, spoon yogurt onto a platter and put meatballs on top. Sprinkle tomatoes and extra cilantro and mint on top. Serve with lavash.

Ingredients

Meatballs

455 g / 1 pound ground lamb

2 tablespoons water

2 tablespoons Prune Puree

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

Sauce

10 ml / 2 teaspoons vegetable oil

2 g / 1/2 teaspoon curry powder

240 ml / 1 cup plain Greek yogurt

2 g / 1/2 teaspoon salt

5 ml / 1 teaspoon lime juice

Serving

Lavash (optional)

Cherry tomatoes, halved (optional)

Print Recipe

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