Shawarma-Spiced Lamb Meatballs

Shawarma-Spiced Lamb Meatballs

with Dill Yogurt Sauce and Roasted Potatoes

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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!


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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

1 tbsp

Shawarma Spice Blend

300 g

Red Potato

100 g

Greek Yogurt


½ tsp

Garlic Salt

7 g


15 g


(ContainsMilk/Lait, Wheat/Blé, Soy/Soja, Sesame/Sésame)

200 g


Not included in your delivery

1.5 tbsp


0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2301 kJ
Calories550 kcal
Fat30 g
Saturated Fat10 g
Carbohydrate37 g
Sugar6 g
Dietary Fiber5 g
Protein32 g
Cholesterol85 mg
Sodium820 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Bowl
Aluminum Foil
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

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.


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.**


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.


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.


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