Lamb meatballs with greek cumin yogurt
- For the meatballs:
- 1 pound ground lamb
- ¼ cup finely chopped white onion
- 1 tbsp finely chopped fresh mint
- 1 tbsp finely chopped fresh cilantro
- 1 garlic clove, minced
- 1 tsp ground coriander
- 1 tsp celtic salt
- ½ tsp ground cumin
- ¼ tsp cinnamon
- ¼ tsp freshly ground black pepper
- For the yogurt:
- 7 ounces whole-milk or 2% Greek yogurt. I used Fage
- 2 tsp finely chopped fresh cilantro
- 2 tsp finely chopped fresh mint
- 1 tsp cumin
- zest of 1 medium lemon
- 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.
- Using a tbsp spoon, form into ball shape and place on a baking sheet.
- Bake until meatballs are no longer pink in the middle, which should be 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.
Recipe by Stir It Up! at https://stiritup.me/next-events-and-something-different-for-dinner/
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