As I write this post about these Greek Lamb Meatballs, I am on a plane home with my wife and one son following the destination wedding of our nephew. The wedding was set on the beach at sunset. What an amazing backdrop. What a fun wedding. I have always felt the fun of a wedding is directly proportional to the love of the bride and groom and there was a lot of love.
These Greek Lamb Meatballs were my contribution to the New Year’s Eve party we went to. Yes, that is how long ago I made these. I wanted to make something just a little different but not too far out there for this crowd. Actually, inherent in this comment is a really good party tip. When making food for a crowd and you do not know their palates, be sure not to go to extreme. A little twist that will compliment other foods is the perfect party idea. Making a recipe with a little twist is also a good way to know that your party recipe idea will be unique for the party you are going to.
The meatballs were constructed as you would any meatball you are familiar with making. I did not use any breadcrumbs keeping it gluten free. Included in the spices were cumin, coriander and xxx. I also added fresh herbs including mint and parsley. The onions and garlic were added in raw for flavor and texture. Once the meatballs were formed, they were cooked in a skillet to get a golden brown exterior and finished off in the oven. I served the meatballs on top of a mint yogurt sauce making for a very attractive looking presentation.
The cast of characters.
All the ingredients in the bowl.
The Greek Lamb Meatballs formed; the marinade; meatballs browning in the skillet and after baking.
The mint yogurt sauce ingredients.
The Greek Lamb Meatballs plated.
Greek Lamb Meatballs
Greek Lamb Meatballs are an elegant spin on the traditional meatball and a great appetizer to serve at a party when you need something a little different.
- 1 LB Ground Lamb
- 1/4 Cup Onion diced
- 1 Tbsp Fresh mint diced
- 1 Tbsp Fresh Cilantro diced
- 1 Clove Garlic minced
- 1 Tsp Ground Coriander
- 1 Tsp Salt
- 1/2 Tsp Ground Cumin
- 1/4 Tsp Ground Cinnamon
- 1/4 Tsp Black Pepper
- 1 Cup Chicken Stock
- 2 Tbsp Lemon Juice
- 6 Ounces Greek Fat Free Yogurt
- 2 Tsp Fresh Cilantro diced
- 2 Tsp Fresh Mint diced
- 1 Tsp Ground Cumin
- 1/2 Whole Lemon Zest
Heat the oven to 375°F and arrange a rack in the middle.
Combine all meatball ingredients in a large bowl and mix thoroughly with your hands.
Form into golf size balls and place on a baking sheet.
In a sauce pot, add the stock and lemon juice and reduce by half. Pour in a skillet and add the meatballs. Cook for 3 minutes on each side.
Now bake the meatballs to cook thoroughly, about 15 minutes.
Meanwhile, combine all yogurt ingredients in a small bowl and season with salt and freshly ground black pepper. Mix well.
Serve with the meatballs and enjoy.