Ingredients:

  • 1.5 lbs (680g) ground lamb (80/20 blend recommended for flavor)
  • 1 medium yellow onion, finely diced (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • ½ cup (60g) panko breadcrumbs
  • ¼ cup (15g) fresh parsley, chopped
  • ¼ cup (15g) fresh mint, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon dried oregano
  • ½ teaspoon salt (plus more to taste)
  • ¼ teaspoon black pepper (plus more to taste)
  • 1 cup (240g) plain Greek yogurt (full-fat or low-fat)
  • 2 tablespoons lemon juice (freshly squeezed, about 1 lemon)
  • 1 tablespoon olive oil
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh mint, chopped
  • 1 clove garlic, minced
  • ¼ teaspoon salt (or to taste)
  • ⅛ teaspoon black pepper (or to taste)

Instructions:

  1. In a large bowl, combine ground lamb, diced onion, minced garlic, egg, panko breadcrumbs, parsley, mint, olive oil, cumin, coriander, oregano, salt, and pepper.
  2. Use your hands to gently mix all ingredients until just combined. Avoid overmixing to prevent tough meatballs.
  3. Roll the mixture into approximately 1-inch meatballs. Arrange them on a baking sheet lined with parchment paper.
  4. Preheat oven to 400°F (200°C). Bake for 18-20 minutes, or until the lamb meatballs are cooked through and lightly browned. Ensure an internal temperature of 160°F (71°C).
  5. While the meatballs are baking, combine Greek yogurt, lemon juice, olive oil, dill, mint, minced garlic, salt, and pepper in a small bowl.
  6. Whisk until smooth and well combined. Taste and adjust seasonings as needed.
  7. Serve the baked lamb meatballs immediately with the lemon-herb yogurt sauce.