Lamb Meatballs With Garlic And Cumin

They’re ready in just 30 minutes, and they keep well in the fridge or in the freezer. So you can double the recipe to ensure tasty leftovers. I really like lamb and find it a refreshing change from the ubiquitous beef. Although I usually opt for using ground beef, sometimes I crave the bold flavor of lamb. This easy recipe relies on that bold flavor. Simply mix Greek yogurt and a few spices into some ground lamb, form the mixture into meatballs, and saute them in olive oil. Dipped in a tasty yogurt sauce, these meatballs are absolutely delicious! I often double the recipe to ensure I have leftovers for the next day or two.

Ingredients

You’ll only need a few simple ingredients to make these tasty meatballs. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Ground lamb: I use a lean mixture of 85% lean and 15% fat. Greek yogurt: Adds moisture to the meatballs and prevents them from drying out. Sour cream works too. Minced garlic: You can mince it yourself or use the stuff that comes in a jar. Kosher salt and black pepper: If using fine salt, you might want to use less of it, or the meatballs could end up too salty. Spices: I use onion powder and ground cumin. Please make sure the spices you use are fresh! A stale spice can easily ruin a dish. Cilantro: I love cilantro and find that it perfectly complements the flavor of lamb. You can use parsley instead, but it won’t be the same. Olive oil: Used for frying the meatballs. You can opt for a higher-smoke-point oil such as avocado oil, but it won’t be as flavorful.

Instructions

How to make lamb meatballs? It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps: You simply mix together ground lamb, Greek yogurt, and spices. Then scoop 1.5-tablespoon portions of the mixture and shape them into round meatballs. It’s helpful to moisten your hands, as the mixture is a bit sticky. Brown the meatballs in olive oil - this should take about 5 minutes. Then add a bit of water, cover the skillet, and cook them until cooked through. This step should take about 3 more minutes. That’s it! Dinner is served.

Expert tip

To ensure light and fluffy meatballs rather than dense and heavy ones, try to handle them lightly and minimally, both when working the spices into the meat and when shaping them.

Frequently asked questions

Variations and substitutions

The easiest way to vary this recipe is to use different spices. In addition to onion powder and cumin, other spices and herbs that go well with lamb are smoked paprika, dried rosemary, and dried thyme. You can also cook the meatballs in ghee instead of olive oil if you wish.

Serving suggestions

Lamb meatballs pair well with many sides, but I almost always serve them with roasted cherry tomatoes. The flavors go really well together. Another classic side dish to serve with lamb is eggplant. If you’d like to serve these meatballs with a sauce for dipping, tahini sauce is a great option and so is tzatziki sauce.

Storing leftovers

Leftovers keep well in the fridge in a sealed container for 3-4 days. Gently reheat them in the microwave on 50% power prior to serving. I’ll go ahead and admit that I sometimes eat them cold! They’re surprisingly good as cold leftovers. You can also freeze these meatballs in freezer bags for up to three months.

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