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4.5 from 6 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 Time
20 mins
Cook Time
20 mins
Servings: 4 people
Calories: 561 kcal
Course: Main Course , Appetizer
Cuisine: Mediterranean , Greek

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:
    Cup of Yum
  1. Add the bread crumb to a bowl and pour 3-4 tablespoons of water. Mix it to become evenly wet.
  2. 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.
  3. 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.
  4. Optional step: Refrigerate the mixture for about an hour. To become firm, hold its shape, and for the flavors to combine.
Cook The Meatballs:
  1. Shape. Make about 22-23 small round meatballs (weighing approx. 35 grams each).
  2. Heat 1 tablespoon of olive oil in a non-stick frying pan over high heat.
  3. Brown the meatballs. Turn them gently using 2 forks or tweezers to brown all around. Do this in two batches.
  4. Drain the meatballs on paper towels.
  5. Melt butter over moderate heat in a saute pan.
  6. Add the minced garlic and cook for 30 seconds.
  7. Add the flour and stir well with a wooden spoon. Cook for a minute or two until sandy in color.
  8. Pour in the hot water or stock.
  9. Simmer. Cover the saute pan with a lid and simmer over medium-low heat for 20 minutes.
  10. Mix the yogurt and lemon juice in a bowl.
  11. Drain all the sauce from the meatballs and slowly mix it into the yogurt.
  12. Transfer the sauce back to the saute pan off the heat, and stir to combine with the meatballs.
  13. 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.
  14. Serve with pita bread and enjoy!

Nutrition Information

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

% 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.