Ingredients:

  • 1.5 lbs (680g) ground lamb (80/20 blend)
  • 1 medium onion, finely diced (approx. ½ cup / 100g)
  • 3 cloves garlic, minced (approx. 1 tbsp)
  • 1 large egg, lightly beaten
  • ½ cup (50g) panko breadcrumbs
  • ¼ cup (15g) finely chopped fresh parsley
  • ¼ cup (15g) finely chopped fresh mint
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 cup (240g) plain Greek yogurt
  • 2 cloves garlic, minced (approx. 2 tsp)
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh dill (optional)
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the ground lamb, diced onion, minced garlic, beaten egg, breadcrumbs, parsley, mint, oregano, cumin, coriander, red pepper flakes (if using), salt, and pepper. Gently mix until just combined.
  2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Roll the meat mixture into 1-inch meatballs. Place them on the baking sheet.
  4. Heat olive oil in a large non-stick skillet over medium heat. Brown the meatballs on all sides, working in batches if necessary.
  5. Transfer the baking sheet with the browned meatballs to the preheated oven. Bake for 15-20 minutes, or until cooked through (165°F/74°C).
  6. While the meatballs are baking, whisk together the Greek yogurt, minced garlic, lemon juice, olive oil, and dill (if using) in a small bowl. Season with salt and pepper to taste.
  7. Serve the hot lamb meatballs immediately, drizzled with the lemon-garlic yogurt sauce.