Za'atar Lamb Meatballs

Name: Za'atar Lamb Meatballs
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 tbs olive oil; 1 onion, finely diced; 2 cloves garlic, crushed; 1 tsp chilli flakes; 2 tbs za’atar spice mix; 500g lamb mince; ½ cup breadcrumbs; 2 whole eggs; Sea salt, to season; 1 bunch coriander, roughly chopped; 3 long green chilli, roughly chopped; 1 clove garlic; 2 tsp ground cumin; 2 tsp caraway seeds; 3 tbs olive oil; ¼ cup yoghurt; Sea salt, to season; Baby tomatoes, cut in random shapes; Baby radish, cut in random shapes; Coriander, roughly chopped

These are my Za’atar Lamb Meatballs with Green Harissa Sauce and they’re delicious.

Serves: 4
Prep: 35 mins
Cook: 20 mins
Difficulty: Capable Cooks

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Ingredients

1 tbs olive oil
1 onion, finely diced
2 cloves garlic, crushed
1 tsp chilli flakes
2 tbs za’atar spice mix
500g lamb mince
½ cup breadcrumbs
2 whole eggs
Sea salt, to season

Green harissa sauce

1 bunch coriander, roughly chopped
3 long green chilli, roughly chopped
1 clove garlic
2 tsp ground cumin
2 tsp caraway seeds
3 tbs olive oil
¼ cup yoghurt
Sea salt, to season

To serve

Baby tomatoes, cut in random shapes
Baby radish, cut in random shapes
Coriander, roughly chopped

Method

Cook the onion and garlic in olive oil over a medium heat, once aromatic and going translucent, add the chilli flakes and za’atar spice mix. Combine well and cook until aromatic. Remove from heat and allow to cool slightly.
In a large mixing bowl combine the lamb mince, bread crumbs, eggs, and cooled spice mix. Shape into meatballs, I like mine quite chunky and large and this recipe makes about 12.
Cook in a large pan turning frequently until golden brown and cooked through. If needed, place in a low oven (100°C fan-forced) to keep warm until serving.
For the Green Harissa Sauce, place all ingredients in blender and blitz until smooth.
Serve a pile of meatballs in a shallow bowl, pour over green sauce and garnish with tomato, radish and coriander.