Happy Hungry Hijabi
Jun 1, 20222 min
Updated: Nov 2, 2022
I enjoy trying new foods. I will make something new at least once a week and do try and get the kids to try it at least once before they completely reject it. Most of the time it’s a huge success. Sometimes it can go wrong but they always try it, which is the point. They won’t know if they like it until they try it. These Moroccan Meatballs went down a treat. So I know that this recipe is approved by little ones, which means your little ones will love this recipe too.
Preparation Time 20 minutes
Cook Time 20 minutes
Serves 4
500 grams lamb/ beef mince
1 small onion- grated and including the juices
1 egg
1/2 cup- 3/4 cup fresh bread crumbs
2 cloves garlic- minced
1/4 cup fresh coriander- chopped
1 teaspoon cumin pwoder
1 teaspoon coriander powder
1 teaspoon paprika powder
1/2 teaspoon cinnamon powder
1/2 teaspoon cayenne pepper
2 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil.
1 cup yogurt
2 cloves garlic- minced
2 tablespoons fresh mint
Squeeze of fresh lemon juice
Salt and pepper- to taste
Shredded cabbage
Grated carrots
Chopped Onion
Salt and pepper
Olive oil
Squeeze of lemon juice
4 flat breads
Lemon wedges
Combine the ingredients for the meatballs, except the oil. Cover with clingfilm and chill in the fridge for a minimum of 2 hours or even better, overnight.
Combine all the ingredients of the mint yogurt and mix it well. Refrigerate until needed.
Combine all the ingredients of the salad and mix well. Refrigerate until needed.
Once you are ready to cook, place a pan on a medium heat and add the 1 tablespoon of olive oil. Once its hot, add half of the meatballs and cook them for 8 minutes until nicely browned. Remove the first batch from the oil and repeat with the second batch of meatballs.
Toast the bread until golden. Cut the bread in half and open it up.
Fill the pita bread with the meatballs, salad and mint yogurt.