Mini Moroccan Meatballs with Minted Yoghurt Dip
These tantalizing mini Moroccan meatballs will explode your tastebuds and impress any guest!
Makes 60 meatballs
How to Cook
- Combine the mince, 1 Tbsp Gregg's Moroccan Seasoning, egg and breadcrumbs in a bowl, and mix until well blended. Shape into 60 meatballs 1 - 2cm in diameter. Place the 3 Tbsp Gregg's Moroccan Seasoning onto a plate or waxed paper, then roll the meatballs in the Gregg's Moroccan Seasoning.
- Heat the oil in a frying pan. Add half the meatballs. Cook over a medium heat for 6 -8 minutes or until they are golden brown and cooked. Turn the meatballs and shake the pan while cooking. Repeat with the remaining meatballs, adding extra oil to the pan if necessary.
- Serve the meatballs with the Minted Yoghurt Dip.
To make the Minted Yoghurt Dip:
- Combine the dip ingredients in a bowl and mix well.
500 g lean minced beef
1 Tbsp Gregg's Moroccan Seasoning
¼ cup dried breadcrumbs
3 Tbsp Gregg's Moroccan Seasoning, additional
1 Tbsp oil
Minted Yoghurt Dip:
1 cup plain unsweetened yoghurt
½ tsp Gregg's Rubbed Mint
¼ tsp Gregg's Garlic Powder
1 spring onion, finely chopped