Rich lamb meatballs and cool cucumber yogurt make a satisfying combination with very little fuss. Oven baking keeps the cooking straightforward, and Lamb Seasoning brings the savory herb flavor. Serve with warm pita and a tomato salad.
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Flour & Herbs recipes
Herbed Lamb Meatballs with Cucumber Yogurt
Prepare the yogurt while the meatballs bake. By Flour & Herbs.
Directions
- Heat the oven. Heat the oven to 425°F (220°C), conventional. Line a rimmed metal tray with parchment rated for this temperature or lightly oiled foil.
- Shape the meatballs. Mix lamb, squeezed onion, egg, breadcrumbs, Lamb Seasoning, parsley, and optional salt just until combined. Shape into 16 equal meatballs and space them on the tray.
- Bake until cooked. Bake for 15–20 minutes until browned and the centers reach at least 160°F (71°C). Check several meatballs with a thermometer; continue baking if needed.
- Mix the yogurt. While the meatballs cook, combine yogurt, squeezed cucumber, lemon, garlic, and mint. Taste and adjust salt. Keep refrigerated until serving.
- Serve. Divide the meatballs and cucumber yogurt among four plates. Add pita or a tomato salad if desired; those sides are not included in the calorie estimate.
Estimated nutrition: 510 calories per serving (one quarter of recipe). Includes listed sauces and toppings; excludes suggested accompaniments. Actual values vary with brands and portion size.
Before you start
Use a baking tray and thermometer, plus a grater for the onion and cucumber. Squeeze out excess liquid so neither the meatball mixture nor yogurt sauce becomes watery.
Cooking tips
Shape 16 similarly sized meatballs with lightly damp hands. Work the mixture only enough to combine and check the centers of several meatballs before serving.
Serving ideas and variations
Serve with pita, tomato salad or rice. Fresh mint in the yogurt adds a cool contrast to the rich lamb; keep the sauce chilled until needed.
Storage and reheating
Store meatballs and cucumber yogurt separately in covered containers in the refrigerator within 2 hours. Use within 3 days; reheat meatballs and serve the yogurt cold. Keep the refrigerator at 40°F (4°C) or below, and reheat cooked leftovers to 165°F (74°C).
More ways to use Lamb Seasoning
Use the blend on lamb chops or in a slow-cooked lamb stew.