- 500g lamb mince
- 1 tsp ground cumin
- 2 tbsp finely chopped mint leaves + extra leaves, for salsa
- 1/2 tsp ground cinnamon
- 1 garlic clove, crushed
- 2 tbsp olive oil
- 3 vine-ripened tomatoes, chopped
- 200g tub tzatziki dip
- 4 Lebanese pita breads, cut into wedges
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.
Heat oil in a large non-stick frying pan over medium-high heat. Cook meatballs, in batches, until browned and cooked through. Set aside on a plate lined with paper towel.
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 pita bread.