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Spiced Lamb Meatballs with Yogurt Sauce



500g ground lamb
1 large egg, lightly beaten
80g SUNSWEET prunes, diced
2 garlic cloves, minced
1 1/2 tsp salt
1 tsp ground paprika
1/2 tsp ground cumin
1/4 tsp chili flakes
8 Tbsp cilantro leaves, chopped plus extra for garnish
4 Tbsp mint leaves, chopped plus extra for garnish
75g panko breadcrumbs

2 tsp vegetable oil
1/2 tsp Madras curry powder
125g plain Greek yogurt
1/2 tsp salt
1 tsp lime juice

To serve:
Lavash and cherry tomatoes, halved (optional)


  1. Line a rimmed baking sheet with foil, lightly coating it with nonstick spray. Preheat oven to 180°C.
  2. For the meatballs: Using hand or fork, gently but thoroughly mix lamb, egg, prunes, garlic, salt, paprika, cumin, chili flakes, cilantro and mint in large bowl. Add breadcrumbs and gently mix until incorporated.
  3. Roll into 16 (1 1/2") balls. Bake for 20 minutes until the tops have browned and meatballs are cooked through (if cooked through but not browned, broil for 1–2 minutes to caramelize tops).
  4. While still warm, nudge meatballs so they don’t stick to baking sheet.
  5. For the sauce: Put yogurt in bowl. In small saucepan, heat oil over medium heat. Add curry powder, turn off heat. Swirl pan, then pour over yogurt. Stir in salt and lime juice.
  6. To serve: Spoon yogurt onto a platter, then put meatballs on top. Sprinkle with tomatoes, cilantro and mint. Serve with warm lavash.

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Under 500 calories

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