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, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

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.