Lamb Meatballs with Greek Yogurt Sauce

Featured in the Honolulu Star-Advertiser on December 12, 2012.



Lamb Meatballs with Greek Yogurt Sauce


  • 1 pound ground lamb meat
  • 1 cup dry breadcrumbs
  • 1/2 cup scallions, chopped
  • 2 cloves garlic, peeled and chopped
  • 1 egg, beaten
  • 1/4 cup fresh Italian parsley, chopped
  • 3 tablespoons dried mint
  • 1 1/2 tablespoons dried oregano
  • Salt to taste
  • 1/2 teaspoon cayenne pepper (optional)
  • 3 tablespoons extra-virgin olive oil (for frying)


  • 1 cup Greek style yogurt, plain
  • 2 tablespoons lemon juice
  • 1 clove of garlic, minced
  • 1/2 teaspoon of salt
  • 1/2 teaspoon ground cumin
  • 1/4 cup seedless cucumber, peeled and grated


  1. For the meatballs: In a large bowl, mix together the lamb, breadcrumbs, scallions, garlic, egg, parsley, mint, oregano, salt, and cayenne pepper.
  2. Form the mixture into 15 (2-inch diameter) meatballs; set aside.
  3. Heat the oil in a large nonstick skillet over medium-high heat.
  4. Add the meatballs and cook until brown on all sides and cooked all the way through (about 10-12 minutes).
  5. Place meatballs on paper towels after cooking to drain excess fat.
  6. For the sauce: Combine the yogurt, lemon juice, garlic, salt, cumin and cucumber in a medium sized serving bowl.
  7. Keep refrigerated until ready to serve.
  8. Serve meatballs warm with yogurt sauce on the side for dipping.

Makes 15 servings.

Approximate Nutrient Analysis per serving(not including salt to taste):
190 calories, 12 g fat, 5 g saturated fat, 35 mg cholesterol, 200 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g sugar, 9 g protein


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