Lamb Meatballs With Lemon Cumin Yogurt Recipes

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LAMB MEATBALLS WITH LEMON-CUMIN YOGURT



Lamb Meatballs With Lemon-Cumin Yogurt image

"Fresh mint and cilantro pair with the classic Mediterranean spices of cinnamon, cumin, and coriander to liven up ground lamb and plain yogurt. To prepare these as a main course, form larger meatballs and serve with pita and couscous." Courtesy of Chow.

Provided by dojemi

Categories     < 30 Mins

Time 30m

Yield 30 meatballs

Number Of Ingredients 15

1 lb ground lamb
1/4 cup finely chopped white onion
1 tablespoon finely chopped of fresh mint
1 tablespoon finely chopped fresh cilantro
1 garlic clove, finely chopped
1 teaspoon ground coriander
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon fresh ground black pepper
7 ounces whole-milk Greek yogurt (Fage brand, if available)
2 teaspoons finely chopped fresh cilantro
2 teaspoons finely chopped of fresh mint
1 teaspoon ground cumin
1 medium lemon, zest of, minced

Steps:

  • Heat the oven to 375°F and arrange a rack in the middle.
  • Combine all meatball ingredients in a large bowl and mix thoroughly with your hands.
  • Form into 30 balls (about 2 teaspoons each) and place on a baking sheet.
  • Bake until meatballs are no longer pink in the middle, about 15 minutes.
  • Meanwhile, combine all yogurt ingredients in a small bowl and season with salt and freshly ground black pepper. Mix well.
  • Serve with the meatballs.
  • NOTE: The meatballs can be formed up to 24 hours ahead and refrigerated; they'll just need an additional 3 to 5 minutes in the oven to cook through.
  • The yogurt dip can be made 1 day ahead, covered tightly, and refrigerated.

Nutrition Facts : Calories 44.2, Fat 3.6, SaturatedFat 1.5, Cholesterol 11, Sodium 67.5, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 2.6

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