Lamb Meatballs with Lemon Yogurt Sauce
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Lamb Meatballs with Lemon Yogurt Sauce

Submitted by: Amy Casteel

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Servings: 4

This is a great recipe to make ahead of time, because the flavors only get better.


  • 1 lbs. lamb, ground, grass-fed, organic
  • 1/4 c. onion, white, organic
  • 1 tbs. mint, fresh, organic
  • 1 tbs. cilantro, fresh, organic
  • 1 clove garlic, fresh, organic
  • 1 tsp. sea salt, unrefined and pure
  • 1/2 tsp. cumin powder, organic
  • 1/4 tsp. cinnamon, ground, organic
  • 1/4 tsp. black pepper, ground, organic
  • 7 oz. yogurt, greek, plain, full-fat, plain, organic
  • 2 tsp. cilantro, fresh, organic
  • 2 tsp. mint, fresh, organic
  • 1 tsp. cumin powder, organic
  • 1 tbs. lemon zest, from fresh, organic lemons
  • 1 tbs. lemon juice, pure, organic
  • 2 tbs. cucumber, fresh, organic


Preheat oven to 375°F and arrange a rack in the middle. Line a baking sheet with parchment paper.

Combine ground lamb, finely chopped white onion, 1 tablespoon finely chopped mint, 1 tablespoon finely chopped cilantro, minced garlic, sea salt, 1/2 teaspoon cumin, cinnamon, and pepper in a large bowl. Mix thoroughly with your hands, and form into 2 teaspoon balls and place on baking sheet. Bake for 15-20 minutes, until meatballs are no longer pink in the middle.

Meanwhile, combine Greek yogurt, 2 teaspoons finely chopped cilantro, 2 teaspoons finely chopped mint, 1 teaspoon cumin, lemon zest, lemon juice, and finely chopped cucumber in a small bowl. Season with sea salt and pepper. Mix well and serve with the meatballs.