These delicious morsels are a great way to get the drinks party indoors or ourdoors. We used fresh garlic in the raita, which adds great flavour, but can be quite strong. If you are making this canapĂ© for a larger gathering, I would recommend adding the garlic to the meatballs, as cooking it lessens it’s harshness.

You need (makes 30 balls):
500g minced lamb
2 tablespoons of pesto
1/2 tablespoon of Harissa
Large pinch of salt and freshly ground pepper
2 tablespoons of chopped fresh mint

Raita:
Natural yoghurt
1/4 teaspoon of Sumac
1 small clove of garlic, finely grated (using a zester)
Seeds of 1 pomegranate

Preheat the oven to 200C
Mix the meatball ingredients in a bowl and shape into small patties and pop onto a baking tray
Bake for 15 minutes until golden brown
In the meantime, make the raita by combing the ingredients, saving a few pomegranate seeds for decoration


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