You’ve probably tried chicken, beef and turkey meatballs, but have you ever made lamb meatballs? Lamb is surprisingly easy to work with, and when blended with Moroccan flavors and a creamy herb yogurt sauce, it really doesn’t get any better. Try them with fresh naan, couscous or roasted broccoli for a real treat.
Work Time: 10 Minutes
Hang Time: 20 Minutes
- 1 pound ground lamb
- 1 clove of garlic, minced
- 2 tsps ground coriander
- 1 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1 tsp fine sea salt and pepper to taste
For Yogurt Sauce:
- 1 cup plain full fat yogurt
- 1 garlic clove, minced
- 1/4 cup fresh parsley or dill finely chopped
- 2 tsps fresh lemon juice
- 1/2 tsp fine sea salt
- 2 tsps extra virgin olive oil
Heat your oven to 400ºF.
Form the mixture into balls, a little smaller than a golf ball each, and spread them out in your Essential Pan or on your non-stick Baking Sheet. Cook meatballs in the oven until they’re no longer pink, about 15-20 mins.
While meatballs are cooking, combine all ingredients for yogurt sauce in a small serving bowl.
Serve meatballs with cooked couscous or rice. Top them off with toasted almonds or dried apricots and drizzle with yogurt sauce and a side of naan bread.
If you’ve never worked with lamb before, here’s what you need to know. First off, don’t be intimidated, lamb browns nicely in the oven or on the stovetop like traditional beef meatballs. Second, it pairs beautifully with a wide range of spices, garnishes and sauces. Try it with fresh herbs like mint, cilantro, rosemary, thyme or basil, create a paste with lemon, garlic or paprika, or sprinkle in some warming spices like cinnamon or nutmeg.