Ingredients:

  • 1 lb (450g) ground lamb
  • 1/2 cup (50g) panko breadcrumbs
  • 1/4 cup (30g) finely chopped red onion
  • 2 cloves garlic, minced
  • 1/4 cup (15g) chopped fresh parsley
  • 2 tablespoons (10g) chopped fresh mint
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 large egg, lightly beaten
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 1 cup (240ml) plain Greek yogurt (full-fat or low-fat)
  • 2 tablespoons lemon juice (freshly squeezed is best)
  • 1 tablespoon olive oil
  • 2 tablespoons (10g) chopped fresh dill
  • 1 tablespoon (5g) chopped fresh mint
  • 1 small clove garlic, minced
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil (or cooking spray)

Instructions:

  1. In a large bowl, combine ground lamb, breadcrumbs, red onion, garlic, parsley, mint, oregano, cumin, red pepper flakes (if using), egg, and olive oil. Season generously with salt and pepper.
  2. Gently mix the ingredients with your hands until just combined. Avoid overmixing, which can result in tough meatballs.
  3. Cover the bowl and refrigerate for at least 30 minutes. This helps the meatballs hold their shape and allows the flavors to meld.
  4. Roll the mixture into 1-inch meatballs.
  5. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through (internal temperature reaches 165°F or 74°C). This should take about 15-20 minutes. Alternatively, bake the meatballs on a baking sheet at 400°F (200°C) for 20-25 minutes.
  6. While the meatballs are cooking, in a small bowl, whisk together Greek yogurt, lemon juice, olive oil, dill, mint, and garlic. Season with salt and pepper to taste.
  7. Serve the lamb meatballs warm, drizzled with the lemon-herb yogurt sauce.