We use this for our Last Supper Celebration. We've tried several lamb recipes over the years, and this one has gotten high ratings from our family. Originally on healthyrecipesblogs.com
Makes 12 meatballs
1 pound ground lanb (85/15)
2 Tbs Greek yogurt
1 Tbs fresh garlic, minced
1/2 tsp salt
1/2 tsp pepper
1 tsp onion powder
1 tsp ground cumin
1/2 cup cilantro, chopped
2 Tbs olive oil for frying
Optional Sauce:
1/2 c greek yogurt
2 Tbs chopped dill
1 tsp minced fresh garlic
1/2 tsp salt
1. In medium bowl, combine all ingredients except the oil. Mix until well combined. Measure out 1 1/2 TBS size balls. Using wet hands can make it easier to shape the meatballs.
2. Heat the olive oil in a large skillet that has a lid. Once the oil shimmers and becomes fragrant, add the meatballs in a single layer and cook them, turning them frequently until golden brown, about 5 min. If the oil becomes too hot, lower the temperature to medium.
3. Add 1/4 c 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.
4. Using a slotted spoon, remove the meatballs from the skillet to a serving plate. Serve immediately.
5. You can serve as is, or you can make a quick yogurt sauce. Mix 1/2 c. plain greek yogurt with 2 TBS chopped dill, 1 tsp minced fresh garlic and 1/2 tsp salt.
*Note, instead of frying them, you can bake the meatballs at 400F for 15 minutes. Arrange them on a parchment lined baking sheet that has a rim. Spray the meatballs with olive oil before baking.
