Description
Tender, spiced lamb meatballs served with a creamy yogurt herb sauce, lemon wedges, and a fresh cucumber-arugula salad—perfect for wraps, bowls, or mezze platters.
Ingredients
Units
Scale
- For the meatballs:
- 1 lb ground lamb
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- Salt and pepper to taste
- Olive oil for baking or pan-frying
- For the yogurt sauce:
- 1 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill or parsley, chopped
- 1 small garlic clove, finely grated
- Salt and black pepper to taste
- To serve:
- Arugula or mixed greens
- Cucumber, sliced
- Red onion, thinly sliced
- Lemon wedges
- Warm naan or pita bread
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil a skillet if pan-frying.
- In a bowl, combine lamb, breadcrumbs, egg, garlic, parsley, oregano, cumin, cinnamon, salt, and pepper. Mix until just combined.
- Form into small meatballs (about 1 1/2 inches).
- Bake for 18–20 minutes, or pan-fry in batches until browned and cooked through, turning to brown all sides.
- For the yogurt sauce, stir together Greek yogurt, olive oil, lemon juice, dill, garlic, salt, and pepper in a bowl until creamy.
- Serve meatballs with the yogurt sauce, fresh greens, lemon wedges, and warm flatbread on the side.
Notes
- Use beef or turkey as an alternative to lamb if preferred.
- Make the yogurt sauce in advance and store it chilled for up to 3 days.
- Serve over rice or couscous for a complete meal.
Nutrition
- Serving Size: 4–5 meatballs with sauce and greens
- Calories: 420
- Sugar: 3g
- Sodium: 310mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg
