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    Spicy meatballs with cucumber and mint dip

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    Spicy meatballs with cucumber and mint dip

    Ideal family supper, delicious Moroccan flavours and only £1.80 per serving.

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 480g pack frozen essential Waitrose 16 British Beef Meat Balls
    • 16 essential Waitrose Cherry Tomatoes
    • 2 small essential Waitrose Red Onions, cut into chunks
    • 1 tbsp Bart Ras El Hanout Spice Mix
    • 150g Waitrose Low Fat Natural Live Bio Yogurt
    • ½ x 20g Pack fresh mint, finely chopped, plus a few whole leaves
    • ¼ essential Waitrose Cucumber, coarsely grated
    • essential Waitrose Sweet Salad and essential Waitrose White Pitta breads, to serve


    1. Heat the oven to 200ºC, gas mark 6. Place the meatballs in a roasting tin with the tomatoes and red onion. Sprinkle over the spice mix and cook for 25 minutes until cooked through.
    2. Meanwhile, mix the yogurt with the chopped mint, grated cucumber, and some seasoning.
    3. Add some salad and a few mint leaves into 4 warmed pitta breads, then spoon in the meatballs and a dollop of the yogurt.

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    Cook's tips

    If you can’t find the frozen meatballs, fresh Aberdeen Angus Beef Meatballs work just well, but require a little less cooking. The Ras El Hanout mix can be replaced with an Indian curry powder if preferred.

    Drinks recommendation

    Why not try this ripe and spicy Moroccan red, a perfect match for meatballs: Domaine de Mayole Cabernet Sauvignon/Syrah 2007


    Average user rating

    5 stars