Lamb Koftas with lettuce wraps are a quick and easy dinner option—plus, leftovers make for a tasty work or school lunch.
- In a large bowl, mix all the kofta ingredients and knead together until well blended and the meat starts to feel sticky. You are aiming for a smooth mix. Divide into 12 portions then, using wet hands, roll into footy-shaped ovals and place on a plate.
- Combine the yogurt sauce ingredients in a small bowl and pop in the fridge while you cook the koftas.
- Heat a chargrill pan or BBQ over medium high heat and smear with a little olive oil. Add the koftas and cook for 3-4 minutes. Don’t move them until a crust develops, then turn over and cook each side. Remove from heat.
- To serve, do a DIY spread by piling everything onto a platter and let everyone serve themselves. Place a kofta and seasonal veg such as spring onions and grated carrot in a lettuce leaf, top with yoghurt, garnish with torn mint leaves and sprouts, wrap then eat!
Keep leftover meatballs in the fridge and use within three days. Add leftover meatball into pasta sauces, salad wraps or in a toasted veg sandwich.