Skip to Content

Opening Hours

Today7.00am - 9.00pm
Friday7.00am - 9.00pm
Saturday7.00am - 9.00pm
Sunday7.00am - 9.00pm
Monday7.00am - 9.00pm
Tuesday7.00am - 9.00pm
Wednesday7.00am - 9.00pm

Moroccan inspired meatballs

Serves 4-6
Prep time: 25 mins (plus overnight straining time)
Cooking time: 30 mins

Inspired by the flavours of Morocco, these meatballs are mouth-wateringly delicious. Perfect for entertaining, the combination of fragrant meatballs, flavoursome strained yoghurt and a punchy chilli sauce is one not to be missed. Don’t forget the fresh herbs and toasted pitas to complete this stunning centre piece! 

Moroccan style meatballs



  • 250g Greek yoghurt 
  • 1 tsp dried mixed herbs
  • Zest of 2 lemons
  • 1 tsp chilli flakes 
  • 1 tsp smoked paprika 
  • ¼ cup red wine vinegar 
  • 1 + 2 cloves garlic 
  • Olive oil 
  • 500g prime beef mince 
  • 1 Tbsp Moroccan seasoning
  • 1 egg 
  • ¼ cup chopped fresh parsley, plus extra for garnish
  • ¼ cup chopped fresh mint, plus extra for garnish
  • ⅓ cup breadcrumbs
  • Toasted pita breads & sliced cucumber, to serve 

  1. To make the strained yoghurt, mix together the Greek yoghurt, mixed herbs and zest of 1 lemon with salt and pepper to taste. 
  2. Set a sieve or colander over a large bowl, and line with a clean cloth or cheesecloth. Spoon the yoghurt mixture into the cloth, then cover with the remaining cloth and secure if needed. Place into the fridge to strain for 24 hours. 
  3. Make the chilli oil by combining the chilli flakes, paprika, red wine vinegar, 1 clove of garlic and ⅓ cup of olive oil in a blender. Blend until smooth, then place in an airtight container and set aside. 
  4. Preheat your oven to 200 degrees celsius. In a large bowl, combine the beef mince, Moroccan seasoning, remaining lemon zest, egg, parsley, mint and breadcrumbs. Mince the remaining 2 garlic cloves and add these to the mince mixture along with 1 Tbsp of the chilli oil, salt and pepper.
  5. Mix well until all ingredients are completely incorporated. Roll the meatball mixture into 6-8 even sized balls, then place onto a lined tray. Place into the oven and bake for 20-30 minutes, or until golden and cooked through. 
  6. To assemble, spread the strained yoghurt onto plates or a platter. Top with meatballs, then nestle fresh cucumber amongst them. 
  7. Drizzle the chilli oil over the top, and garnish with the remaining fresh herbs. Serve immediately and enjoy alongside toasted pitas.