Zesty lamb meatballs with ricotta and mint shatta
- Nadine Brown
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Serves 4
Easy
Prep: 25 mins
Cook: 20 mins
plus chilling
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A hot sauce popular throughout the Middle East, we’ve given shatta the cheat’s treatment using ready pickled jalapeños, plus fresh mint and orange for extra zip
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Try these zesty meatballs then check out our Italian baked meatballs, Spanish meatballs (albondigas) and more meatballs recipes.
Oranges’ sweetness also lends a zesty note to dressings, smoothies and even soups. You can also use the peel to infuse oils, alcohol and sugar. Make the most of seasonal produce before winter comes to an end with our February recipes. Now discover Iftar events in London.
Ingredients
Nutrition
-
½tsp cumin seeds
-
50g breadcrumbs
-
50ml whole milk
-
400g lamb mince (20% fat)
-
1 orange
zested, plus extra to garnish
-
2 garlic cloves
grated
-
½tsp dried chilli flakes
plus extra to garnish
-
flatbreads
to serve
Shatta
-
100g pickled jalapeños
drained
-
10g mint
plus extra to garnish
-
small handful of coriander leaves
-
15ml orange juice
-
pinch of caster sugar
-
25ml light olive oil
plus 2 tbsp
-
150g ricotta
-
150g Greek yoghurt
-
1 garlic clove
grated
-
1tsp lemon juice
Nutrition: per serving
- kcal580
- fat46.1g
- saturates17.9g
- carbs14.4g
- sugars5.5g
- fibre1.9g
- protein25.9g
- salt1.1g
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Method
-
step 1
Heat a small, dry frying pan over a medium heat and toast the cumin seeds for 1-2 mins or until aromatic, then roughly crush.
-
step 2
Tip the breadcrumbs into a large bowl along with the milk. Leave to soak until the milk has been fully absorbed, then add the lamb, orange zest, garlic, toasted cumin seeds and chilli flakes. Season well. Mix well with your hands, then shape into 16 meatballs. Cover and chill for at least 30 mins or ideally overnight.
-
step 3
For the shatta, pulse the jalapeños to a rough paste in a mini food processor. Add the mint and coriander, and pulse again briefly until the leaves have broken down. Scrape into a bowl and stir in the orange juice, sugar and 25ml of olive oil. Pour over 1 tbsp of the remaining oil and set aside.
-
step 4
Heat the remaining oil in a large frying pan over a medium heat. Once hot, fry the meatballs in two batches for 8-10 mins per batch, turning often, until browned and cooked through.
-
step 5
Whisk the ricotta and yogurt with the remaining garlic, lemon juice and some seasoning until smooth. Dollop this over a large serving platter and arrange the meatballs on top. Drizzle over some of the shatta and garnish with mint leaves, chilli flakes, orange zest and freshly ground black pepper. Serve with the flatbreads and more shatta for drizzling over.
Discover more meatball recipes.
Authors
Nadine Brown
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