Minced meat is one of the most affordable, flavoursome and versatile ingredients available.


  • 600g lean lamb mince

  • Zest of 1 and juice of half a lemon

  • ½ cup mint leaves, chopped

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 cup Greek yoghurt

  • Grilled lemon wedges, baked potatoes and spinach or chard, to serve


  • 1.

    Mix the lamb with the lemon zest, mint, cumin and coriander and season with salt and pepper. Roll into meatballs roughly the size of a walnut.

  • 2.

    Mix the yoghurt and lemon juice together and season with salt and pepper.

  • 3.

    Preheat a large, lidded frying pan over a moderate heat. Gently roll the meatballs in some olive oil and cook for 4 minutes or until nicely browned. Cover with a lid, reduce the heat to low and cook for 4 minutes or until cooked through.

  • 4.

    Serve the meatballs with the lemon yoghurt, grilled lemon wedges, baked potatoes and sautéed spinach or chard.

  • Leftovers:

  • 1.

    For a next day work or school lunch, try the meatballs on a roll with some hummus, lettuce, tomato and grated carrot.

  • Tips:

  • 1.

    The meatballs can be made a day ahead and refrigerated until required.


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