These delicious morsels are a great way to get the drinks party going this festive season. We used fresh garlic in the raita, which adds great flavour, but can be quite strong. If you are making this canapé for a larger gathering, I would recommend adding the garlic to the meatballs. Cooking it lessens it’s harshness, but fresh garlic is useful at this time of year to keep the sniffles at bay.

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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