ZA'ATAR LAMB MEATBALLS
Meatballs
1 tbs olive oil
1 brown onion, finely diced
2 cloves garlic, crushed
1 tsp chili flakes*
2 tbs za’atar spice mix
500g lamb mince
1/2 cup breadcrumbs
2 whole eggs
Sea salt, to season
Green Harissa Sauce
1 bunch coriander, roughly chopped
3 long green chili*, roughly chopped
1 clove of garlic
2 tsp ground cumin
2 tsp caraway seeds
3 tbs olive oil
1/4 cup yoghurt
Sea salt, to season
To Serve
Baby tomatoes, cut in random shapes
Baby radish, cut in random shapes
Coriander, roughly chopped
Method
Step 1. Saute the onion and garlic in olive oil over a medium heat, once aromatic and going translucent, add the chili flakes and za’atar spice mix. Combine well and cook until aromatic. Remove from heat and allow to cool slightly.
Step 2. In a large mixing bowl combine the lamb mince, bread crumbs, eggs, and cooled spice mix. Shape into meatballs, I like mine quite chunky and large and this recipe makes about 12. Cook in a large pan turning frequently until golden brown and cooked through. If needed, place in the oven to keep warm until serving.
Step 3. For the Green Harissa Sauce, place all ingredients in blender and blitz until smooth.
Step 4. Serve a pile of meatballs in a shallow bowl, pour over green sauce and garnish with tomato, radish and coriander.