Lamb & Green Olive Meatballs with Mint & Yoghurt



1 kg lamb, minced

3 cloves garlic, crushed

1 onion finely diced

½ bunch fresh parsley, chopped

1 tbsp salt

½ tbsp ground black pepper

1 egg lightly beaten

½ cup breadcrumbs

½ cup green olives pitted

1 tab dried oregano



500g natural yoghurt

2 lemons

2 cloves garlic

1 tbsp sugar

1 onion

600 ml tomato passata

2 cloves garlic

1 teaspoon cumin seed, toasted and ground



In a pot, cook garlic and onion to make a sauce on low heat. Add tomato passata to sauce after 5 mins.

In a bowl, mix oregano, lamb, egg, onion salt, pepper, parsley, onion and breadcrumbs together. Roll mixture into meatballs. In a new pot, put meatballs in and cook over a medium – high heat. Turn meatballs to cook evenly. Remove sauce from heat once cooked, and squeeze lemon on top.

Serve on top of meatballs on top of meatballs in an oven proof dish. Cook in oven for 5 – 10 min at 160°C.

Yoghurt: In a bowl, mix yoghurt, lemon, cumin, salt and white pepper.

Dollop yoghurt on to meatballs. Serve.