Reister Farms

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Greek Lamb Meatballs


For the meatballs:

1 lb ground lamb

¼ cup finely chopped white onion

1 Tb finely chopped fresh cilantro

1 Tb finely chopped fresh mint

1 garlic clove, finely chopped

1 tsp ground coriander

1 tsp kosher salt

½ tsp ground cumin

¼ tsp cinnamon

¼ tsp freshly ground black pepper  

For the yogurt:

7 oz whole-milk Greek yogurt

2 tsps finely chopped fresh cilantro

2 tsp finely chopped fresh mint

1 tsp ground cumin

Zest of 1 medium lemon,

minced 2 TB minced fresh parsley

1 garlic clove, minced

½ tsp minced lemon zest

 1.        Heat the oven to 375 degrees and arrange a rack in the middle. 

2.       Combine all meatball ingredients in a large bowl and mix thoroughly with your hands. 

3.       Form into 30 balls (about 2 tsps each) and place on a baking sheet. 

4.       Bake until meatballs are no longer pink in the middle, about 15 minutes. 

5.       Meanwhile, combine all yogurt ingredients in a small bowl and season with salt and fresh ground black pepper.  Mix well. Serve with the meatballs.

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