Monday, October 22

Lamb Meatballs with Yogurt Sauce

Spaghetti and meatballs are great, but there are so many types of meatballs out there (nearly every cuisine has their own version) that it’s worth trying something new. This lamb version has tons of great Greek flavors and pairs really well with a creamy herbed yogurt sauce. I like to stuff them into whole wheat pita bread for a healthy sandwich pocket, but you could also roll them into bite-size balls and stick them on toothpicks for an easy party appetizer. It’s a much healthier and unique take on the classic Italian version.

Lamb Meatballs with Yogurt Sauce:
For Sauce
  • Combine 1/2 c. Greek yogurt, 1 minced shallot, 1 heaping tbsp. minced dill, and the juice of 1/2 lemon in a small bowl.
  • Season with salt and pepper and set aside.*
For Meatballs
  • Use the large holes on a box grater to grate 1/2 yellow onion and add to a mixing bowl.
  • Add in 1 lb. lean ground lamb, 2 cloves minced garlic, 1 beaten egg, 1/4 c. panko breadcrumbs, 1/2 tbsp. cumin, 1/2 tsp. cayenne pepper, salt, and pepper.
  • Use your hands to mix until well incorporated, then roll into balls slightly larger than a golf ball.
  • Arrange meatballs on a lined baking sheet and place in a 375F oven.
  • Cook for 15-25 minutes, or until just cooked through.
  • Let cool slightly, then divide onto plates and serve with the yogurt sauce.

Serves three - four (main course)
Serves eight (appetizer)
*Can be made a day ahead and stored, covered, in the fridge.