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of the week
IInspired by the flavours of Morocco, these meatballs are mouth-wateringly delicious.
Perfect for entertaining, the combination of fragrant meatballs, flavoursome strained
yoghurt and a punchy chilli sauce is one not to be missed. Don’t forget the fresh
herbs and toasted pitas to complete this stunning centre piece!
Prep time: 25 mins
+ overnight straining time
Cooking time: 30 mins
250g Greek yoghurt
1 tsp dried mixed herbs
Zest of 2 lemons
1 tsp chilli flakes
1 tsp smoked paprika
¼ cup red wine vinegar
1 + 2 cloves garlic
500g prime beef mince
1 Tbsp Moroccan seasoning
¼ cup chopped fresh parsley, plus
extra for garnish
¼ cup chopped fresh mint, plus extra
⅓ cup breadcrumbs
Toasted pita breads & sliced
cucumber, to serve
o make the strained yoghurt, mix together the Greek
yoghurt, mixed herbs and zest of 1 lemon with salt and
pepper to taste.
et a sieve or colander over a large bowl, and line with a
clean cloth or cheesecloth. Spoon the yoghurt mixture into
the cloth, then cover with the remaining cloth and secure if
needed. Place into the fridge to strain for 24 hours.
ake the chilli oil by combining the chilli flakes, paprika,
red wine vinegar, 1 clove of garlic and ⅓ cup of olive oil
in a blender. Blend until smooth, then place in an airtight
container and set aside.
reheat your oven to 200 degrees celsius. In a large bowl,
combine the beef mince, Moroccan seasoning, remaining
lemon zest, egg, parsley, mint and breadcrumbs. Mince
the remaining 2 garlic cloves and add these to the mince
mixture along with 1 Tbsp of the chilli oil, salt and pepper.
ix well until all ingredients are completely incorporated.
Roll the meatball mixture into 6-8 even sized balls, then
place onto a lined tray. Place into the oven and bake for
20-30 minutes, or until golden and cooked through.
o assemble, spread the strained yoghurt onto plates or
a platter. Top with meatballs, then nestle fresh cucumber
rizzle the chilli oil over the top, and garnish with the
remaining fresh herbs. Serve immediately and enjoy
alongside toasted pitas.