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Lamb-Meatballs-In-Yogurt-Sauce-Recipe
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4.50 from 2 votes

Lamb Meatballs In Yogurt Sauce

Greek Lamb Meatballs that are tender and fluffy in a creamy yogurt sauce that's herby-fresh and flavored with lemon and garlic!
Prep Time20 minutes
Cook Time30 minutes
Course: Appetizer, Main Course
Cuisine: Greek, Mediterranean
Keyword: lamb, yogurt
Servings: 4 people
Calories: 561kcal

Ingredients

For The Meatballs:

  • 500 grams (1.1 pounds) ground lamb
  • 80 grams (2.8 ounce) white bread crumb cut into small pieces
  • 1 teaspoon salt
  • ⅓ teaspoon ground pepper
  • 3-4 leaves spearmint or mint minced
  • 2 tablespoons parsley minced
  • 1½ tablespoons vinegar (I'm using red wine vinegar)
  • 80 grams (½ medium-sized) onion
  • 20 grams (1 medium) spring onion
  • 1 garlic clove
  • ¼ teaspoon ground nutmeg
  • ⅓ teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon olive oil

For The Sauce:

  • 30 grams (2 tablespoons) butter
  • 2 garlic cloves minced
  • 1½ tablespoons flour
  • 2½ cups hot water or stock
  • 250 grams (1 cup) Greek yogurt
  • 3 tablespoons lemon juice
  • 1-2 tablespoons fresh dill minced
  • 2 teaspoons spearmint or mint minced
  • 1-2 pita bread cut into triangles to serve with

Instructions

Prepare The Meatballs:

  • Add the bread crumb to a bowl and pour 3-4 tablespoons of water. Mix it to become evenly wet.
  • Blend the onions and garlic. Add both types of onions after cutting them into smaller pieces to a food processor and pulse until almost smooth.
  • Add the ground lamb to a mixing bowl and combine with the onion pulse, the bread crumb, the spearmint, parsley, vinegar, nutmeg, cumin, coriander, salt, and pepper. Knead the mixture for 2-3 minutes.
  • Optional step: Refrigerate the mixture for about an hour. To become firm, hold its shape, and for the flavors to combine.

Cook The Meatballs:

  • Shape. Make about 22-23 small round meatballs (weighing approx. 35 grams each).
  • Heat 1 tablespoon of olive oil in a non-stick frying pan over high heat.
  • Brown the meatballs. Turn them gently using 2 forks or tweezers to brown all around. Do this in two batches.
  • Drain the meatballs on paper towels.
  • Melt butter over moderate heat in a saute pan.
  • Add the minced garlic and cook for 30 seconds.
  • Add the flour and stir well with a wooden spoon. Cook for a minute or two until sandy in color.
  • Pour in the hot water or stock.
  • Simmer. Cover the saute pan with a lid and simmer over medium-low heat for 20 minutes.
  • Mix the yogurt and lemon juice in a bowl.
  • Drain all the sauce from the meatballs and slowly mix it into the yogurt.
  • Transfer the sauce back to the saute pan off the heat, and stir to combine with the meatballs.
  • Season the sauce with salt, and ground pepper (taste to see how much it needs), and mix in the 1-2 tablespoons of dill and 2 teaspoons of spearmint.
  • Serve with pita bread and enjoy!

Nutrition

Serving: 1serving | Calories: 561kcal | Carbohydrates: 18g | Protein: 30g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 111mg | Sodium: 824mg | Potassium: 486mg | Fiber: 2g | Sugar: 5g | Vitamin A: 421IU | Vitamin C: 10mg | Calcium: 139mg | Iron: 3mg