Almond Dukka Meatballs with Chilli Minted Yoghurt

In keeping with the Mediterranean theme, I made these delicious little meatballs the other night.

We had them for dinner, but made smaller they would be lovely as finger food.
I had a couple of packets of dukka in the pantry and received some more for Xmas.  As a way of using it other than with olive oil and beautiful fresh bread, I decided to put it into the meatball mix and we all loved it.
Doesn't matter which one you use experiment with a few different ones. I served then with a minted chilli yoghurt and a salad. They would also be great in some pita pockets with hummus and salad.
Easy little family meal.

1 kilo beef mince

1 packet of almond dukkah or (pistachio dukkah would be lovely as well)

2 cloves garlic

1 small red onion finely chopped

two good handfuls chopped coriander

1 large egg

salt and pepper

Add a small amount of water if your mix is too dry

1 cup plain yoghurt

1/2 cup chopped fresh mint

2 tablespoons chilli jam

Preheat oven to 175C

Mix the meat, onion garlic coriander and dukkah together with the egg  in a large bowl.

Shape the mince into kofta shape in your hands pressing firmly together.

Place them on a baking paper lined tray in the oven and cook for 10 mins and turn cook for a further 10 mins or until done. Do not overcook them.

Mix the yoghurt, mint and the chilli jam in a bowl whilst the meatballs are cooking.

Serve with a fatoosh salad