Shawarma-Spiced Lamb Meatballs
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Shawarma-Spiced Lamb Meatballs

Shawarma-Spiced Lamb Meatballs

with Dill Yogurt Sauce and Roasted Potatoes

Don't let the simplicity of this dish fool you. Fresh and flavourful ingredients come together for a delicious Middle Eastern dinner. The best part? You don't even have to leave your house!

Allergens:
Sulphites
Milk
Gluten
Soy
Sesame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Lamb

1 tbsp

Shawarma Spice Blend

(Contains Sulphites)

300 g

Red Potato

100 g

Greek Yogurt

(Contains Milk)

½ tsp

Garlic Salt

7 g

Dill

15 g

Breadcrumbs

(Contains Gluten, Soy, Milk, Sesame)

200 g

Zucchini

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)2301 kJ
Calories550 kcal
Fat30 g
Saturated Fat10 g
Carbohydrate37 g
Sugar6 g
Dietary Fiber5 g
Protein32 g
Cholesterol85 mg
Sodium820 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Spoons
Large Bowl
Aluminum Foil
Small Bowl
Large Non-Stick Pan

Instructions

ROAST POTATOES
1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut the potatoes into 1-inch pieces. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Roast in the middle of the oven, until golden-brown, 21-23 min.

MAKE AND COOK MEATBALLS
2

Combine the lamb, breadcrumbs, 1/4 tsp garlic salt (dbl for 4 ppl) and Shawarma spice blend in a large bowl. Season with pepper. Roll mixture into 8 equal-sized meatballs for 2 ppl (16 for 4 ppl). Arrange meatballs on a foil-lined baking sheet. Bake in the middle of the oven, until golden and cooked through, 8-10 min.**

MAKE SAUCE AND PREP
3

While potatoes and meatballs cook, roughly chop the dill. Stir together the dill and yogurt in a small bowl. Season with salt and pepper. Set aside. Cut the zucchini into 1/2-inch half-moons.

COOK ZUCCHINI
4

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the zucchini. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper.

FINISH AND SERVE
5

Divide the roasted potatoes, zucchini and spiced lamb meatballs between plates. Serve the dill-yogurt sauce on the side for dipping.