Date and Lamb Mini Meatballs with Mint Yoghurt

DateMeatballs LR

Serves 24




  • 6 Californian Medjool dates, pitted and torn
  • 1 small onion or shallot, finely diced 
  • 1 clove garlic, chopped 
  • 1 tsp. five spice 
  • 500 g finely minced lamb or pork
  • Sea salt and cracked pepper to taste


Mint Yoghurt:

  • 1 cup thick Greek style yoghurt 
  • 6-8 mint leaves, finely shredded 
  • 1 tsp. lemon zest 
  • 1 Tbsp. dukkha





  1. In the food processor blend the dates, onion, garlic, 5 spice and mince until well combined and sticky. 
  2. Roll into bite sized balls and chill in the refrigerator for 30 minutes. 
  3. While meatballs are being chilled, pre-heat the oven to 180 degrees Celsius and line a shallow tray with baking paper.
  4. Arrange the meatballs in a single layer and cook for 10-12 minutes, or until golden and cooked through. 
  5. Combine the yogurt, mint and lemon and mix well. 
  6. Serve the meatballs with the dip and sprinkle with dukkha overtop.