Lamb Meatballs In Yogurt Sauce
User Reviews
4.5
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Servings
4 people
-
Calories
561 kcal
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Course
Main Course, Appetizer
-
Cuisine
Mediterranean, Greek
Lamb Meatballs In Yogurt Sauce
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Greek Lamb Meatballs that are tender and fluffy in a creamy yogurt sauce that's herby-fresh and flavored with lemon and garlic!
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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 Information
Show Details
Serving
1serving
Calories
561kcal
(28%)
Carbohydrates
18g
(6%)
Protein
30g
(60%)
Fat
40g
(62%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
Monounsaturated Fat
16g
Trans Fat
0.3g
Cholesterol
111mg
(37%)
Sodium
824mg
(34%)
Potassium
486mg
(14%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
421IU
(8%)
Vitamin C
10mg
(11%)
Calcium
139mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 561kcal | 28% |
| Carbohydrates | 18g | 6% |
| Protein | 30g | 60% |
| Fat | 40g | 62% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 111mg | 37% |
| Sodium | 824mg | 34% |
| Potassium | 486mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 421IU | 8% |
| Vitamin C | 10mg | 11% |
| Calcium | 139mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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