Lamb Meatballs With Lemon-Cumin Yogurt

“"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.”
READY IN:
30mins
YIELD:
30 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oven to 375°F and arrange a rack in the middle.
  2. Combine all meatball ingredients in a large bowl and mix thoroughly with your hands.
  3. Form into 30 balls (about 2 teaspoons each) and place on a baking sheet.
  4. Bake until meatballs are no longer pink in the middle, about 15 minutes.
  5. Meanwhile, combine all yogurt ingredients in a small bowl and season with salt and freshly ground black pepper. Mix well.
  6. Serve with the meatballs.
  7. 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.
  8. The yogurt dip can be made 1 day ahead, covered tightly, and refrigerated.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: