They’re ready in just 30 minutes and keep well in the fridge or freezer. Double the recipe to ensure tasty leftovers! I enjoy lamb and find it a refreshing change from the ubiquitous beef. Although I usually opt for using ground beef in recipes like this ground beef casserole, sometimes I crave the bold flavor of lamb. This easy recipe relies on that bold flavor. Simply mix Greek yogurt and a few spices into ground lamb, form the mixture into meatballs, and saute them in olive oil. Served on their own or dipped in a yogurt sauce (like tzatziki), these lamb meatballs are delightful!
Ingredients
Instructions
Recipe Card
Ground lamb: I use a lean mixture of 85% lean and 15% fat. Greek yogurt: Adds moisture to the meatballs and prevents them from drying. Sour cream works, too. Minced garlic: You can mince it yourself or use the stuff that comes in a jar. To season: Kosher salt, black pepper, onion powder, and ground cumin. Cilantro: I love cilantro and find that it perfectly complements the flavor of lamb. Olive oil: Used for frying the meatballs. As it turns out, extra-virgin olive oil is a good cooking oil. However, feel free to use avocado oil if you prefer an oil with a high smoke point.
You can also cook the meatballs in ghee instead of olive oil. I like the rich, nutty flavor it adds. Combine ground lamb, Greek yogurt, and spices. Scoop out portions of the mixture and shape them into round meatballs. Add a bit of water, cover the skillet, and cook them until cooked through. This step should take about 3 more minutes. That’s it! Dinner is served.
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Dipping Sauce
If you’d like to serve these meatballs with a sauce for dipping, here are some great options:
Tahini sauce Sriracha mayo Sour cream dip Greek yogurt dip Tzatziki sauce (as shown in the photos on this page)
