Spiced meatballs with courgette and preserved lemon yoghurt


500g minced pork (or turkey)

1 large courgette, coarsely grated

50 g spring onions, thinly sliced

2 tbsp chopped mint

2 tbsp chopped coriander or parsley

2 garlic cloves, crushed

1 tsp ground cumin

1 tsp sea salt

1/2 tsp ground black pepper

1/2 tsp cayenne pepper or chilli flakes

1 medium free-range egg, beaten


Sunflower oil for cooking

Sumac, for sprinkling over meatballs

200 g thick Greek yoghurt, mixed with 1 chopped preserved lemon (pips removed)



  1. Mix together ingredients (but not the oil), and shape into 20 patties.
  2. Heat frying pan on medium heat, add oil, then fry meatballs in batches of 6 to 8, until caramelised and cooked through.
  3. Sprinkle with sumac, and serve with a piquant tomato sauce and preserved lemon yoghurt


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