Tender lamb meatballs seasoned with garlic, rosemary, cumin and lemon zest, roasted until browned and served over a cool lemon-mint yogurt.
Serve with warm pita, couscous or roasted vegetables. Freeze cooked meatballs up to 2 months; rewarm in a covered skillet with a splash of water.
Shape the meatballs up to a day ahead and refrigerate on the sheet, covered.
Ingredients
Scale
Measurement units
- 1 ½ lb ground lamb
- 1 cup plain whole-milk Greek yogurt
- ½ cup panko breadcrumbs
- 3 tbsp whole milk
- 1 large egg
- 4 cloves garlic (divided)
- 1 tbsp fresh rosemary
- 1 lemon
- 2 tbsp fresh mint
- 1 tsp ground cumin
- 2 tbsp olive oil
- 1 ¾ tsp kosher salt (divided)
- ½ tsp black pepper
Ingredients
Scale
Measurement units
- 1 ½ lb ground lamb
- 1 cup plain whole-milk Greek yogurt
- ½ cup panko breadcrumbs
- 3 tbsp whole milk
- 1 large egg
- 4 cloves garlic (divided)
- 1 tbsp fresh rosemary
- 1 lemon
- 2 tbsp fresh mint
- 1 tsp ground cumin
- 2 tbsp olive oil
- 1 ¾ tsp kosher salt (divided)
- ½ tsp black pepper
Instructions
Make the lemon yogurt
Stir plain whole-milk Greek yogurt (1 cup) with the juice of lemon, garlic (1 cloves), fresh mint (2 tbsp) and kosher salt (¼ tsp), about 3 minutes, then refrigerate.
Mix and shape the meatballs
Heat the oven to 425°F and soak panko breadcrumbs (½ cup) in whole milk (3 tbsp) in the large bowl for 5 minutes.
Add ground lamb (1 ½ lb), large egg, the remaining garlic (3 cloves), fresh rosemary (1 tbsp), the zest of lemon, ground cumin (1 tsp), kosher salt (1 ½ tsp) and black pepper (½ tsp) and mix gently with your hands until just combined, about 3 minutes.
Roll into even balls, about 8 minutes.
Equipment: large bowl
Roast the meatballs
Brush the baking sheet with olive oil (2 tbsp), arrange the meatballs with space between them, and turn to coat.
Roast until browned and the centers reach 160°F, about 15 minutes.
Equipment: rimmed baking sheet, instant-read thermometer
Serve
Spread the lemon yogurt over a platter, pile the hot meatballs on top, and spoon over any pan juices.
Tomorrow's Meal
Lamb Meatball Pita Wraps
Halve leftover meatballs, crisp them in a hot skillet, and stuff into warm pita with lemon yogurt, cucumber and sliced red onion.
Quick overview:
- 1.Halve the leftover meatballs.
- 2.Crisp the cut sides in a little oil in a skillet over medium-high heat.
- 3.Warm pita in the same pan.
- 4.Fill with meatballs, lemon yogurt, cucumber and red onion.
Before you cook
Cook notes
- • Serve with warm pita, couscous or roasted vegetables.
- • Shape the meatballs up to a day ahead and refrigerate on the sheet, covered.
- • Freeze cooked meatballs up to 2 months; rewarm in a covered skillet with a splash of water.
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