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Moroccan Meatballs in a Creamy Spinach Sauce

The yogurt in the spinach sauce really accentuates the fresh green colour and adds a lovely creaminess.

Total Time

30 minutes

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Serves

4
Ingredients Method

A bit of this, a bit of that

  • 2 tsp olive oil
  • 1 onion, diced
  • 1 small red pepper, seeded and diced
  • 500g lamb mince
  • 1/2 tsp ground cumin
  • ¼ tsp ground ginger
  • ¼ tsp cinnamon
  • (or use a tsp of a premixed Moroccan blend)
  • 2 cloves garlic, crushed
  • 2 dried ready to eat apricots, diced
  • For the sauce:
  • 2 tbsp olive oil
  • 3 cloves garlic, peeled and sliced thinly
  • 200g spinach, roughly chopped
  • Lemon juice, to taste
  • 200g Onken Natural Set yogurt
  • To serve:
  • Cooked rice
  • pomegranate seeds

Step-by-step

  1. 1 Heat the oil in a frying pan and cook the onions and peppers gently for around 10 minutes until softened. Place in a bowl. Add the lamb mince, spices, garlic and apricots and squeeze together to make 20 balls.
  2. 2 Reheat the pan and cook the meatballs for around 10 minutes until brown and cooked through. Keep warm.
  3. 3 For the sauce, place the oil in a pan, add the garlic cloves and heat gently for 3-5 minutes until golden and aromatic. Remove from the heat.
  4. 4 Add the spinach to the sauce mix and use a hand blender to blitz it into the oil, or transfer to food processor. Once the spinach begins to pulverise, add the yogurt to create a thick creamy sauce.
  5. 5 Season with plenty of salt, pepper and a squeeze of lemon juice. Gently warm the sauce in a pan and stir.
  6. 6 Serve the meatballs with the sauce, rice and pomegranate seeds to garnish.

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Lamb Ramazan Kebabi in Pita

The yogurt in the spinach sauce really accentuates the fresh green colour and adds a lovely creaminess.

Total Time

30 minutes

Share this recipe

Serves

4
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