Moroccan-Spiced Meatballs with Mint Yogurt Sauce

By David Bowers
Published: April 1, 2008
Cumin, coriander and mint are the flavors of the Middle East, and they shine in these juicy meatballs with a tangy yogurt sauce. Just before serving, lightly brush 6 pita breads with olive oil and grill for 1-2 minutes until slightly crisp outside and just hot inside – the pita breads will puff up like they’re freshly baked.

Serves 6.
Registered User Content
REGISTER TODAY to become a member of
Registration is FREE and takes only a few minutes to complete. Registered members get access to these great online features:
  • Participate in the forums
  • Post photos in the online galleries
  • Comment on articles
  • Receive our e-mail newsletter
Already a registered member?
Login below to view this article
Haven't registered yet?
Register for a FREE account below
Subscriber Only Content
Subscriber Only Content
Look for this icon. This denotes premium subscriber content.  Learn more »
Become a Member
Register online for access to more valuable resource information.
Don't miss your connection to the reader forums, projects, photo galleries, and more.
Not a Member?
Subscriber and Member Login

Free Twice-Monthly E-Newsletter

Receive useful tips & inspiration from Cabin Life

Expand Ribbon
close logo