Spiced Lamb Meatballs Delight (Printable Version)
Tender lamb balls blended with fragrant spices and herbs, complemented by a refreshing yogurt dip.
# What You Need:
→ Meatballs
01 - 1.1 lb ground lamb
02 - 1 small onion, finely grated
03 - 2 garlic cloves, minced
04 - 1/4 cup gluten-free breadcrumbs
05 - 1 large egg
06 - 2 tbsp fresh parsley, finely chopped
07 - 1 tbsp fresh mint, finely chopped
08 - 1 tsp ground cumin
09 - 1 tsp ground coriander
10 - 1/2 tsp ground cinnamon
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp chili flakes (optional)
13 - 1 tsp salt
14 - 1/2 tsp black pepper
15 - 2 tbsp olive oil for frying
→ Yogurt Sauce
16 - 3/4 cup Greek yogurt
17 - 1 tbsp lemon juice
18 - 1 tbsp fresh mint, finely chopped
19 - 1 small garlic clove, minced
20 - Salt and pepper to taste
# How to Make It:
01 - In a large bowl, combine ground lamb, grated onion, minced garlic, breadcrumbs, egg, parsley, mint, cumin, coriander, cinnamon, smoked paprika, chili flakes if using, salt, and black pepper. Mix thoroughly until evenly incorporated.
02 - With damp hands, form the mixture into 16 small meatballs approximately the size of a walnut.
03 - Heat olive oil in a large non-stick skillet over medium heat. Add meatballs in batches without overcrowding and fry for 8 to 10 minutes, turning occasionally until browned on all sides and cooked through. Transfer to paper towels to drain.
04 - In a small bowl, combine Greek yogurt, lemon juice, chopped mint, minced garlic, salt, and pepper. Stir until smooth.
05 - Plate the warm meatballs alongside the yogurt sauce for dipping.
# Expert Tips:
01 -
- These meatballs carry the perfect balance of warm spices and fresh herbs that feel like a secret handshake among friends
- The cooling yogurt sauce adds a delightful contrast that keeps everyone coming back for more
02 -
- Don’t overmix the lamb with your hands—this keeps the meatballs juicy and tender instead of dense
- Adding a pinch of cinnamon is a game changer; it quietly lifts the spices and adds warmth you didn’t know you needed
03 -
- Use damp hands every time you shape meatballs—it keeps them from sticking and helps form perfectly round shapes
- Resting the meatball mixture for 15 minutes before shaping lets the spices meld and makes your life easier at the stove