Ingredients:

  • 1.5 lbs (680g) ground lamb (approx. 80% lean)
  • 1 medium yellow onion, finely chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1/2 cup (50g) panko breadcrumbs
  • 1/4 cup (15g) chopped fresh parsley
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • 1 cup (240g) plain Greek yogurt (full-fat or low-fat)
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 2 tablespoons (15g) chopped fresh mint
  • 2 tablespoons (15g) chopped fresh dill
  • 1 clove garlic, minced
  • 1 tablespoon (15ml) olive oil
  • Salt and pepper to taste

Instructions:

  1. Combine all meatball ingredients in a large bowl. Gently mix until just combined – avoid overmixing!
  2. Cover the bowl and refrigerate for at least 30 minutes. This helps the meatballs hold their shape.
  3. Using slightly damp hands, roll the mixture into evenly sized meatballs (about 1-inch in diameter).
  4. Heat olive oil in a large skillet over medium heat. Pan-fry the meatballs, turning occasionally, until browned on all sides and cooked through. Alternatively, bake on a baking sheet in a preheated oven at 375°F (190°C) for 20-25 minutes.
  5. While the meatballs are cooking, whisk together all sauce ingredients in a small bowl.
  6. Serve the cooked lamb meatballs immediately with the lemon-herb yogurt sauce.