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Shawarma-Spiced Lamb Meatballs
with Dill Yogurt Sauce and Roasted Potatoes
Don't let the simplicity of this dish fool you. Fresh and flavourful ingredients come together for a delicious Middle Eastern dinner. The best part? You don't even have to leave your house!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
300 g
Red Potato
100 g
Greek Yogurt
(Contains Milk)
½ tsp
Garlic Salt
7 g
Dill
15 g
Breadcrumbs
(Contains Gluten, Soy, Milk, Sesame)
200 g
Zucchini
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut the potatoes into 1-inch pieces. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Roast in the middle of the oven, until golden-brown, 21-23 min.
Combine the lamb, breadcrumbs, 1/4 tsp garlic salt (dbl for 4 ppl) and Shawarma spice blend in a large bowl. Season with pepper. Roll mixture into 8 equal-sized meatballs for 2 ppl (16 for 4 ppl). Arrange meatballs on a foil-lined baking sheet. Bake in the middle of the oven, until golden and cooked through, 8-10 min.**
While potatoes and meatballs cook, roughly chop the dill. Stir together the dill and yogurt in a small bowl. Season with salt and pepper. Set aside. Cut the zucchini into 1/2-inch half-moons.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the zucchini. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper.
Divide the roasted potatoes, zucchini and spiced lamb meatballs between plates. Serve the dill-yogurt sauce on the side for dipping.
