Thursday, September 21, 2017

Mutton meatballs and Greek salad

Phyo’s Cooking Adventure

Meatballs are a consummate favourite for everyone from adults to children. I loved to eat mutton meatball curry and fried meatballs with steamed or fried rice when I was living in Yangon. I enjoyed meatballs with pasta, meatball sandwiches and meatball curries from around the world after relocating to Sydney.

You can make batches to freeze and use later for curries, a quick bite or with fried rice. Nan bread and tortillas are great for meatball rolls. Just add natural yoghurt, fresh mint, cucumber, tomatoes, salad, onions and mustard, tomato or chili sauce then roll them up with tortilla. They are one of my favourites for lunches at school or at work.

There are numerous ways to cook meatballs and here I’ve combined two methods. I’ve paired them with tortillas and a simple Greek salad. They are a perfect match.

With the holiday season upon us, this recipe can go right to the entertaining tables. You can even make it one day before.

Mutton meatballs with tortillas


(6 servings)


500 g of mutton (minced)

1 egg

1 onion (finely chopped)

1 teaspoon of cumin seeds

1 tablespoon of dried mints

½ teaspoon of ground coriander

½ teaspoon of salt

Freshly grinded pepper

¼ cup of vegetable oil

½ cup of natural yoghurt

Fresh mint leaves and wedges of lemon to serve

Olive oil to serve


Pat the minced mutton dry with a paper towel. Add egg, onion, cumin seeds, mint, dried coriander and minced mutton into the bowl and mix well.

Then scoop the mixture with a tablespoon and roll into a ball. Lay the balls on a plate, cover with clear plastic wrap and refrigerate for half an hour.

In a frying pan heat up the vegetable oil over high heat. Fry the meatballs under golden brown. Then add ¼ cup of water and cook them through while covered. When the meatballs are tender, drain all excess oil.