Lamb Meatballs With Tzatziki Dressing

Lamb Meatballs With Tzatziki Dressing
20 mins Prep
35 mins until you're eating
Feeds 4
You will need:
  • Meatballs
  • 500g lamb mince
  • ¾ cup fresh breadcrumbs
  • 1 egg, lightly beaten
  • 1 onion, finely diced
  • 1 tablespoon F. Whitlock and Sons Zesty Za’atar Rub
  • 2 tablespoons olive oil
  • Sauce
  • 2 cloves garlic, crushed
  • 2 teaspoons F. Whitlock and Sons Zesty Za’atar Rub, extra
  • 1 cup beef stock
  • 1 x 400g can diced tomatoes
  • 75g baby spinach
  • Dressing
  • 1/3 cup plain Greek-style yoghurt
  • 1 medium cucumber, grated
  • ½ bunch chopped mint
  • Garnish
  • ½ cup coriander leaves
  • ¼ cup slivered almonds, toasted
Get down to business:
  1. Place the mince, breadcrumbs, egg, half of the onion and the F. Whitlock and Sons Zesty Za’atar Rub in a bowl. Season with salt and pepper. Mix well. Roll tablespoons of the mixture into balls.
  2. Heat half of the oil in a large, deep frying pan over medium high heat. Cook the meatballs, in batches, turning, for 4 to 5 minutes or until browned all over. Drain on paper towels.
  3. Heat the remaining oil in the pan over medium heat. Add remaining onion. Cook, stirring, for 5 minutes until softened. Add the garlic and extra F. Whitlock and Sons Zesty Za’atar Rub. Cook for 1 minute or until fragrant. Stir in the stock and tomatoes.
  4. Return meatballs to pan. Bring to a simmer. Simmer, stirring occasionally, for 4 to 5 minutes or until the meatballs are cooked through and the sauce has thickened. Stir in the spinach. Cook for 1 minute or until the spinach is just wilted.
  5. Sprinkle the coriander and almonds over the meatballs. Serve with the yoghurt dressing and couscous.

Made with

Zesty Za’atar Rub

Zesty Za’atar Rub

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