Lamb Meatballs with Yogurt
Recipe Marisa Curatolo
These lamb meatballs play off the minty yogurt sauce and just taste so good. It’s a perfect-sized starter.
Ingredients
Lamb meatballs with yogurt mint sauce
2 teaspoons extra virgin olive oil
1⁄ 2 small onion, finely chopped
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon ground coriander
1 teaspoon paprika
2 teaspoons ground fennel
1 pound ground lamb
2 tablespoons chopped flat-leaf parsley
1⁄ 2 teaspoon coarse salt
1⁄ 2 teaspoon freshly ground pepper
Yogurt mint sauce
3⁄ 4 cup Greek-style plain yogurt, drained
1 tablespoon fresh lemon juice
1⁄ 4 cup mayonnaise
1 cup loosely packed fresh mint, chopped
3 cloves garlic, minced
1⁄ 8 teaspoon salt
1⁄ 8 teaspoon freshly ground pepper
To make yogurt mint sauce, combine yogurt, lemon juice, mayonnaise, mint and garlic.
Stir well. Season with salt and pepper; set aside. Heat oil in a small skillet over medium heat.
Add onion, garlic, cumin, cinnamon, coriander, paprika and fennel; cook 3 to 4 minutes, until
spices are fragrant. Set aside to cool. In a medium bowl, combine lamb, parsley, salt, pepper and spice mixture; mix gently. Shape mixture into 1-inch round balls. Place on parchment lined baking sheet. Broil for 3 minutes or until no longer pink. Serve with yogurt mint
sauce. Makes 36.
