Juicy Lamb Meatballs Seasoned (Printable)

Tender lamb meatballs with aromatic spices, complemented by a creamy yogurt sauce, perfect for any occasion.

# What You'll Need:

→ Meatballs

01 - 1.1 lb ground lamb
02 - 1 small onion, finely grated
03 - 2 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped
05 - 1 tbsp fresh mint, chopped (optional)
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - ½ tsp ground cinnamon
09 - ½ tsp smoked paprika
10 - 1 tsp salt
11 - ½ tsp black pepper
12 - 1 large egg
13 - 1 oz breadcrumbs
14 - 2 tbsp olive oil (for frying)

→ Yogurt Sauce

15 - 7 oz Greek yogurt
16 - 1 tbsp lemon juice
17 - 1 tbsp fresh dill or mint, chopped
18 - 1 small garlic clove, minced
19 - Salt and pepper, to taste

# Directions:

01 - In a large bowl, combine ground lamb, grated onion, minced garlic, chopped parsley, optional mint, ground cumin, coriander, cinnamon, smoked paprika, salt, pepper, egg, and breadcrumbs. Mix gently until just combined to avoid a dense texture.
02 - Form the mixture into 16 evenly sized meatballs to ensure consistent cooking.
03 - Heat olive oil in a large skillet over medium heat. Fry the meatballs in batches, turning frequently, until browned on all sides and cooked through, approximately 8 to 10 minutes. Drain excess oil with paper towels if necessary.
04 - Combine Greek yogurt, lemon juice, chopped dill or mint, minced garlic, salt, and pepper in a small bowl. Stir until smooth and well blended.
05 - Plate the lamb meatballs warm alongside the yogurt sauce. Accompany with pita bread, rice, or a fresh salad as desired.

# Expert Advice:

01 -
  • They're deceptively easy to make but taste like you've been cooking Mediterranean food your whole life
  • The combination of warming spices—cumin, cinnamon, and coriander—creates a depth of flavor that feels almost luxurious
  • They're endlessly versatile, whether you're serving them as an elegant appetizer or as the centerpiece of a casual family dinner
02 -
  • Don't skip the gentle mixing step—I learned this the hard way when my first batch came out dense and rubbery. Overworked lamb meatballs lose their tender texture and become gritty.
  • The spices should smell warm and inviting when you combine them, not burnt or harsh. If your spices are old or have been sitting open, replace them. It makes an enormous difference in the final flavor.
  • Room temperature ingredients mix together more evenly. I now take my ingredients out of the fridge 15 minutes before I start, and the results are noticeably better.
03 -
  • Use a small ice cream scoop or measuring spoon to portion the meatballs—uniform size means they cook evenly, and there's something satisfying about that consistency
  • Don't wash the pan after frying the meatballs before making the sauce—those browned bits are liquid gold for extra flavor if you decide to make a pan sauce reduction

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