Meatballs with peas, mint & yogurt

Name: Meatballs with peas, mint & yogurt
Yield: Makes 12 balls (you’ll need 3 balls each, but will want a 4th)
Cuisine: Asian
Ingredients: 1 tsp ground cumin; 250 g natural yogurt; 1 large potato, peeled and grated (about 250g); 400 g minced lamb; 1 litre water; 1 tsp ground pimento (allspice); 1 small bunch of fresh mint, chopped (about 15g); 4 cloves of garlic, peeled and cracked with the flat of your knife; 1 tsp ground turmeric; 1 small dried red chilli, cracked in half; 1 small onion, finely diced (about 120g); 1 small bunch of coriander, chopped (about 10g); 2 whole dried Persian lemons, cut in half; ½ cinnamon stick; 1 tbsp olive oil; 250 g minced beef; 1 egg; 1 large onion, diced (about 150g); ½ tsp white pepper; 1 tsp salt; 1 egg yolk; 1 tbsp cornflour; 4 tsp dried mint; fresh mint leaves, or pea shoots if you can get some, to garnish; 200 g shelled peas (fresh or frozen)

Preparation info

Makes
12
balls (you’ll need 3 balls each, but will want a 4th)

Difficulty
Medium

Appears in

Honey & Co

By Itamar Srulovich and Sarit Packer

Published 2014

About

The perfume rising from this pot is enough to transport you to a dreamland Persia, all minarets, walled gardens and soft silk slippers. It is also perfect for British springtime: green-tasting and light, but still hearty enough to dispel the cold damp outside.

Ingredients

For the meatballs

1 large potato, peeled and grated (about 250g)
400 g minced lamb
250 g

Asia
Turkey
Israel
Main course
Gluten-free
Mediterranean
Spring
Microwave

Method

Heat your oven to 200°C/180°C fan/gas mark 6.

Squeeze out any excess liquid from the grated potato (you should end up with about 150g) and mix in a large bowl with all the other meatball ingredients. Form the mixture into twelve balls of roughly 60g each. Place on a lightly-oil