Lamb Meatballs with Lemon-Cumin Yogurt Recipe

Lamb - Ground

Ingredients

Directions

INSTRUCTIONS

.Heat the oven to 375°F and arrange a rack in the middle.

.Combine all meatball ingredients in a large bowl and mix thoroughly with your hands.

.Form into 30 balls (about 2 teaspoons each) and place on a baking sheet.

.Bake until meatballs are no longer pink in the middle, about 15 minutes.

.Meanwhile, combine all yogurt ingredients in a small bowl and season with salt and freshly ground black pepper. Mix well. Serve with the meatballs.

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Notes

Fresh mint and cilantro pair with the classic Mediterranean spices of cinnamon, cumin, and coriander to liven up ground lamb and plain yogurt. To prepare these as a main course, form larger meatballs and serve with pita and couscous.

What to buy: Greek yogurt can be found in most grocery stores. We like the Fagebrand.

Game plan: The meatballs can be formed up to 24 hours ahead and refrigerated; they’ll just need an additional 3 to 5 minutes in the oven to cook through.

The yogurt dip can be made 1 day ahead, covered tightly, and refrigerated.

This recipe was featured as part of our Bring Happy Hour Home menu, as well as our Bar Snacks and Tailgating Recipes photo galleries.