• Jacinta King

Lamb & Dukkah Meatballs


  • 500g lamb mince

  • 2 tbsp. currants

  • 2 tbsp. pine nuts

  • 1 tbsp. chopped mint (fresh or dried)

  • 1 tbsp. minced garlic

  • 1x box Table of Plenty Spicy Cashew with Turmeric Dukkah

  • Extra Virgin Olive Oil

  • Tzatziki dip


  1. Pre-heat oven to 200 degrees Celsius and line a baking tray with baking paper.

  2. Evenly spread the dukkah mix out on a dinner plate and set aside.

  3. Place lamb mince, currants, pine nuts, garlic and mint in a bowl, kneading mixture until well combined.

  4. Roll lamb mixture into small balls.

  5. Roll each meatball in the dukkah mix until completely coated, and then evenly space on the baking tray.

  6. Drizzle the meatballs with extra virgin olive oil ad bake in the oven for 15-20 minutes or until cooked through.

  7. Serve with tzatziki dip.

These meatballs can be served on their own with some tzatziki dip, incorporated into a salad or even put on a wrap.

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