Spiced Lamb and California Prune Meatballs

Makes: 4Prep Time: 10 minutesCook Time: 15 minutes


  • 200g minced lamb
  • 100g pork sausage meat
  • 150g chopped California Prunes
  • 2 tsp harissa paste
  • 2 cloves garlic
  • 1 tbsp dried mint
  • 1 lemon (zest for meatballs,juice to squeeze over before serving)
  • 1 tbsp sesame seeds
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 handful California Prunes
  • 200g thick Greek yogurt
  • 50 toasted pistachios
  • A handful of fresh mint to garnish


  1. Set the oven to 160°C
  2. Place the minced lamb, sausage meat, harissa paste and garlic into a mixing bowl with the chopped California Prunes
  3. Season the mix with the dried mint, sesame seeds, salt and pepper
  4. Using a clean hand, mix together until all the ingredients are combined
  5. Divide the meatballs into 30g portions: that should make approximately 16 meatballs (4 per person)
  6. Using wet hands, roll each portion into meatballs and place onto skewers
  7. Place on a baking tray and cook in a pre-heated over at 160°C for 15-20 minutes or until cooked

Serving suggestion:

Spoon the yoghurt onto the base of a plate and spread out evenly. Place the skewers onto the yoghurt and sprinkle with pistachios, mint leaves and a few sesame seeds. Finally, finish with a squeeze of lemon juice just before serving.


Peter Sidwell

Peter Sidwell

Peter is the UK Brand Ambassador for California Prunes Innovation Chef, Baker and Author, Peter works from his new innovation centre in England's beautiful Lake District National Park