Lamb Meatballs | Peri's Place For Recipes

Prep Time
35 minutes
Oven Temp
Cook Time
10 minutes



1 lb ground lamb
1/2 shallot (chopped)
2 cloves garlic
chopped ginger (1" piece"
2 tomatoes chopped
1 green chili
2 tsp ground cumin
3 tbsp curry powder
1 tsp sugar
2 Tbsp tomato puree
1 tsp salt & pepper (to taste)


1 cup greek yogurt
1 lemon
1 lime

2 shallots, sliced thinly
2 tsp ground cumin

small jar mango chutney
pita bread**
fresh coriander


  1. Combine all ingredients for the meatballs. Mix well for up to five minutes. Shape into small meatballs about the size of golfballs and then press into small patties. (At this point you could easily freeze the meatballs for future meals.) Refrigerate for 30 minutes to allow the meatballs to setup. Broil meatballs for 5 minutes, turn over and broil for 5 more minutes.  You should see a nice browning on top of meat*.
  2. Combine yogurt, zest from lime, zest from lemon, juice from lime and juice from lemon together with a tablespoon of mango chutney. combine well and refrigerate for flavors to meld.
  3. For the onions, add oil to pan, add onions and when they begin to soften add 2 teaspoons of cumin and let soften for 5 minutes.
  4. To assemble the sandwich, warm pita bread. Spread some of the yogurt sauce onto bread, put as many meatballs as you would like, add grilled onions, extra chutney and fresh coriander.

Good to Know

*You can also pan fry or bake.
**Any type of flat bread would work with this including naan or tortillas.

Recipe adapted from MyVirginKitchen http://youtu.be/nMhXPbCNQ10