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Spiced lamb meatballs with tomato salsa and tzatziki

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500 g lamb mince
1 tsp ground cumin
1 tsp dried mint
1/2 tsp ground cinnamon
1 clove garlic
3 roma tomatoes, chopped
200 g tub tzatziki dip
4 flat breads


1 Place the lamb mince, cumin, mint, cinnamon, garlic and a little salt and pepper in a large bowl. Stir to combine and then shape the mixture into 16 meatballs.
2 Add enough oil to a medium-sized, heavy based frypan to come one-third of the way up the side of the pan. Heat the oil over a moderately-high heat.
3 Cook the lamb meatballs in batches, until golden and cooked through. Drain on absorbent paper. Allow the oil to reheat between batches.
4 In a small bowl, combine the tomato and mint leaves. Serve the meatballs with the tomato, tzatziki and flat bread.


1 Meatballs, rissoles, and burgers should always be thoroughly cooked through and not be served rare. To test if they’re done, insert a skewer into the thickest part. If it is ready to eat the juices will be clear.
2 You could replace the tzatziki with other dips like hummus or eggplant dip, or plain thick yoghurt.