Ingredients:

  • 1.5 lbs (680g) ground lamb
  • 1 medium yellow onion, finely diced (approx. ½ cup or 75g)
  • 2 cloves garlic, minced
  • ½ cup (50g) breadcrumbs, preferably panko
  • 1 large egg, lightly beaten
  • ¼ cup (15g) fresh parsley, finely chopped
  • ¼ cup (15g) fresh mint, finely chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil, for cooking
  • 1 cup (240g) plain Greek yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • ¼ cup (15g) fresh dill, finely chopped
  • ¼ cup (15g) fresh mint, finely chopped
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine ground lamb, onion, garlic, breadcrumbs, egg, parsley, mint, cumin, coriander, cinnamon, red pepper flakes (if using), salt, and pepper.
  2. Gently mix all ingredients until just combined. Avoid overmixing to prevent tough meatballs.
  3. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the meatballs to hold their shape better.
  4. Using your hands or a small scoop, form the mixture into approximately 1-inch meatballs.
  5. Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer (work in batches if necessary) and cook, turning occasionally, until browned on all sides and cooked through (internal temperature reaches 165°F/74°C). This should take about 15-20 minutes.
  6. While the meatballs are cooking, whisk together Greek yogurt, lemon juice, olive oil, dill, mint, garlic, salt, and pepper in a small bowl.
  7. Serve the cooked lamb meatballs hot, drizzled with the herby yogurt sauce. Garnish with extra fresh herbs, if desired.