Ingredients:
For the Meatballs:
- 1 lb. New Zealand grass-fed ground lamb (Tip: Look for the Taste Pure Nature logo)
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 1/2 cup parsley, finely chopped
- 2 tablespoons tomato paste
- 1 tablespoon vegetable oil
- 2 teaspoons cumin seeds
- 2 teaspoons ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1 egg, whisked
- 1/3 cup couscous, soaked in 1/3 cup boiled water
- Black pepper
For the Sauce:
- 3/4 cup yogurt
- 1/2 cup mayonnaise
- 1 lemon, zest only
- 1 garlic clove, chopped
- 1/2 teaspoon fresh cilantro, finely chopped
- Salt
- Black pepper
To Serve:
- Hummus
- Pitas or flatbread
- Feta
- Lettuce
- Tomato
- Red Onion
Directions:
For the Meatballs:
- 1. In a large bowl, combine all ingredients and mix until well combined. Roll into 1-inch balls (about the size of a walnut).
- 2. Heat a drizzle of oil in a large frying pan over medium-high heat.
- 3. To the pan, add half the meatballs and cook for 2-4 minutes before gently turning with tongs. Cook for an additional 7-10 minutes, until browned all over and cooked through.
- 4. Transfer to a plate, cover with foil and repeat with the remaining meatballs.
For the Sauce:
- 5. In a small bowl, combine all ingredients and mix to combine. Taste and season with salt and pepper as desired.
To Serve:
- 6. Spread hummus on a pre-warmed pita and top with meatballs, sauce, feta, lettuce, tomato and red onion, as desired.