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Spiced Lamb and California Prune Meatballs

This Moroccan-inspired lamb dish is full of flavor. The fiery Harissa and the sweet prunes make a deliciously sweet and spicy combination. For fans of spicy dishes, this recipe is a must!

Featuring California Prunes

Ingredients

200 g	minced lamb
100 g	pork sausage meat
150 g	chopped California Prunes
2 tsps	harissa paste
2	cloves garlic
1 tbsp	dried mint
1	lemon (zest for meatballs,juice to squeeze over before serving)
1 tbsp	sesame seeds
1/2 tsp	salt
1/2 tsp	freshly ground black pepper
1 handful	California Prunes
200 g	thick Greek yogurt
50	toasted pistachios
	A handful of fresh mint to garnish

Step 1
Set the oven to 160°C.
Step 2
Place the minced lamb, sausage meat, harissa paste and garlic into a mixing bowl with the chopped California Prunes.
Step 3
Season the mix with the dried mint, sesame seeds, salt and pepper.
Step 4
Using a clean hand, mix together until all the ingredients are combined
Step 5
Divide the meatballs into 30 g portions: that should make approximately 16 meatballs (4 per person).
Step 6
Using wet hands, roll each portion into meatballs and place onto skewers
Step 7
Place on a baking tray and cook in a preheated oven at 160°C for 15-20 minutes or until cooked.

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Appetizers, Fruits & Vegetables, Gluten-free, Sides, Vegetarian or Vegan

Spiced Lamb and California Prune Meatballs

Ingredients

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