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Home: Recipes > Merguez Lamb Meatballs with Herbed Yogurt & FlatbreadRecipe #1296For the Meatballs: 800g ground lamb (or beef/lamb mix) 80g Merguez Marinade (10%) 1 egg (optional, for binding) 2 tbsp breadcrumbs (optional) Fresh parsley or coriander, chopped For the Yogurt Sauce: 200 g plain Greek yogurt 1 tbsp lemon juice 1 tbsp chopped mint or parsley Salt and pepper to taste Sides: Warm flatbread (naan, pita, or lavash) Mixed salad (e.g., cucumber, tomato, red onion, olive oil) Prepare the Meatballs Mix ground lamb with Merguez Marinade, parsley, and (optional) egg and breadcrumbs for texture. Shape into small meatballs (about 30g each). Refrigerate for 1-4 hours to marinate and firm up. Cook the Meatballs Pan-fry: Heat a skillet over medium heat with a little oil. Fry meatballs for 6-8 minutes, turning regularly until browned and cooked through. Oven: Bake at 200℃ for 15-18 minutes on a lined tray. Make the Yogurt Sauce: Mix yogurt with lemon juice, herbs, and seasoning. Chill until ready to serve. Arrange meatballs on warm flatbread with a dollop of herbed yogurt and fresh salad. Optionally drizzle with olive oil or sprinkle with chili flakes.  
+ Show Costings + Order Items Step by Step Guide1. For meatballs mix ground meat with Marinade, parsley, and (optional) egg and breadcrumbs for texture. Shape into small meatballs (about 30g each). 2. Refrigerate for 1-4 hours to marinate and firm up. |
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