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Spicy Lamb and Mint Meatballs with Yogurt Dip
Prep: 20 minutes
Cook: 15 minutes
Servings: 4
A Mediterranean Flavor Bomb
Step away from the ordinary with these incredibly flavorful lamb and mint meatballs. The classic combination of rich lamb and cool mint is elevated with a touch of cumin and red pepper flakes for a gentle, warming heat. Pan-seared to perfection, these little bites are crispy on the outside and tender on the inside. Served alongside a creamy cucumber-mint yogurt dip, they offer a perfect balance of spice and coolness.
Materials
- 1 lb ground lamb
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped fresh mint
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1 egg, lightly beaten
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- 2 tbsp olive oil
- For the dip: 1 cup plain Greek yogurt, 1/4 cup grated cucumber (squeezed dry), 2 tbsp chopped fresh mint, 1 tbsp lemon juice
Preparation
- In a large bowl, combine the ground lamb, breadcrumbs, chopped mint, onion, garlic, egg, cumin, red pepper flakes, salt, and pepper.
- Mix gently with your hands until just combined. Do not overmix.
- Roll the mixture into 1-inch meatballs.
- For the dip, combine the Greek yogurt, grated cucumber, chopped mint, and lemon juice in a small bowl. Season with salt and refrigerate until ready to serve.
Cooking
- Heat olive oil in a large skillet over medium-high heat.
- Carefully place the meatballs in the skillet, ensuring not to crowd the pan (work in batches if necessary).
- Cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
- Remove from the skillet and drain on a paper towel-lined plate.
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