Lamb Meatballs with Garlic and Cumin

Name: Lamb Meatballs with Garlic and Cumin
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound ground lamb; 2 tablespoons Greek yogurt; 1 tablespoon fresh garlic; 1 teaspoon Diamond Crystal kosher salt; ½ teaspoon black pepper; 1 teaspoon onion powder; 1 teaspoon ground cumin; ½ cup cilantro; 2 tablespoons olive oil

User Reviews

5.0

234 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 servings
Calories
314 kcal
Course
Main Course
Cuisine
Greek

Lamb Meatballs with Garlic and Cumin

Winston Campbell

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Seasoned with garlic and cumin and cooked in olive oil, these 30-minute lamb meatballs are wonderfully flavorful.

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Ingredients

Servings

1 pound ground lamb 85/15
2 tablespoons Greek yogurt
1 tablespoon fresh garlic minced
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
½ teaspoon black pepper
1 teaspoon onion powder
1 teaspoon ground cumin
½ cup cilantro chopped
2 tablespoons olive oil extra-virgin, for frying

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Instructions

In a medium bowl, combine the ground lamb, Greek yogurt, garlic, kosher salt, black pepper, onion powder, ground cumin, and cilantro.
Using a 1.5-tablespoon scoop, measure out even portions of the mixture onto a plate. I usually end up with 16 meatballs. With wet hands for easier handling, shape each portion into a round meatball.
Heat the olive oil in a large (12-inch) lidded skillet over medium-high heat until it shimmers and becomes fragrant, for about 2 minutes.
Add the meatballs in a single layer and cook them, turning frequently, until golden brown, for about 5 minutes. If the oil becomes too hot, lower the heat to medium.
Add ¼ cup of water to the bottom of the skillet. Cover with the lid and cook the meatballs until they are cooked through, about 2-3 more minutes.
Using a slotted spoon, remove the meatballs from the skillet to a serving plate. Serve immediately.

Notes

You can bake the meatballs for about 15 minutes at 400°F instead of frying them. Arrange them on a rimmed parchment-lined baking sheet (use high-heat-resistant parchment) and spray them with olive oil before baking. However, I prefer to saute them. Cooking them in oil browns them nicely, and the olive oil adds flavor.
If you'd like to make a quick yogurt sauce to go with the meatballs, mix ½ cup of whole-milk plain Greek yogurt with 2 tablespoons of chopped dill weed, 1 teaspoon of minced fresh garlic, and ¼ teaspoon of Diamond Crystal Kosher Salt. You can also use tzatziki or tahini sauce.
To ensure light and fluffy meatballs rather than dense and heavy ones, handle them lightly and minimally when working the spices into the meat and when shaping them.
Feel free to use avocado oil if you prefer an oil with a high smoke point.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Gently reheat them in the microwave at 50% power. You can also freeze them for up to three months.