Description
Flavorful Mediterranean lamb meatballs infused with herbs and spices, served with a refreshing yogurt sauce and crisp salad. A satisfying and balanced dish perfect for lunch or dinner.
Ingredients
Units
Scale
- 1 lb (450g) ground lamb
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp paprika
- Salt and black pepper, to taste
- 1 tbsp olive oil (for frying)
- For the Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp fresh dill or mint, chopped
- 1 clove garlic, minced
- Salt and pepper, to taste
- For the Salad:
- 1 cup cherry tomatoes, halved
- 1 cucumber, chopped
- 1/4 red onion, thinly sliced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
Instructions
- In a large bowl, mix lamb, breadcrumbs, egg, garlic, onion, parsley, mint, cumin, coriander, paprika, salt, and pepper until well combined.
- Form mixture into small meatballs (about 1–1.5 inches wide).
- Heat olive oil in a skillet over medium heat. Cook meatballs in batches for 8–10 minutes, turning to brown evenly, until cooked through.
- In a small bowl, mix all yogurt sauce ingredients until smooth. Refrigerate until ready to serve.
- Combine salad ingredients in a bowl and toss with olive oil, lemon juice, salt, and pepper.
- Serve meatballs with yogurt sauce and salad on the side.
Notes
- Ground beef or turkey can be used instead of lamb.
- Add crumbled feta to the salad for extra flavor.
- Serve with warm pita or rice for a more filling meal.
Nutrition
- Serving Size: 1/4 of recipe (3–4 meatballs with sauce and salad)
- Calories: 460
- Sugar: 5g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg