Greek
Greek Lamb Meatballs with Lemon-Herb Yogurt
These meatballs use lamb's natural richness plus breadcrumbs, herbs, and lemon zest to stay tender and savory after baking. A tangy yogurt sauce and lots of fresh mint make the final plate taste bright, not heavy.
Gluten-FreeDairy-FreeHigh ProteinLow CarbQuick Weeknight
At a Glance
- Time
- 40 mins
- Serves
- 4 to 6
- Cost
- Medium
- Cuisine
- Greek
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Combine the ground lamb, breadcrumbs, egg, mint, oregano, parsley, 2 cloves garlic, lemon zest, salt, and black pepper in a bowl. Mix gently so the meatball mixture stays tender rather than tight and bouncy.
- Roll into meatballs about 1 1/2 inches wide and arrange on a lightly oiled sheet pan. Bake at 425 degrees F until browned and cooked through, or sear them in a skillet first if you want more crust.
- Whisk together the yogurt, cucumber, lemon juice, olive oil, the remaining garlic, and a pinch of salt. The sauce should taste cool, tangy, and bright enough to balance the lamb.
- Serve the meatballs with the yogurt sauce. They should be juicy in the center, browned on the outside, and brightened by the lemon at the end.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use GF breadcrumbs for a gluten-free version; for dairy-free, serve with tahini sauce or a dairy-free yogurt instead of the yogurt sauce.