Spicy Lemon-Cumin Lamb Meatballs Served with Creamy Yogurt Sauce

Spicy Lemon-Cumin Lamb Meatballs Served with Creamy Yogurt Sauce

Crack open a cold one, 'cause it's time to whip up some finger-lickin' good Lamb Meatballs with Lemon-Cumin Yogurt! This easy-peasy recipe, perfect for your next hootenanny, features zesty Mediterranean spices, fresh herbs, and a dash of Greek yogurt. Don't go hungrily stir-crazy – let's dive right in!

Whatcha need:

Grocery shops carry Greek yogurt like Fage, so grab some of that fancy stuff.

Gameplan:

Make these meatballs in advance – they can chill in the fridge for 24 hours and just need a quick 3-5 minute bake in the oven to get 'em all yummy and cooked through. The yogurt dip can be mixed up a day ahead too and kept chilled until your party starts.

Now, you might've seen this bad boy poppin' up in our Bring Happy Hour Home cocktail party menu, as well as our Bar Snacks and Tailgating Recipes photo galleries. We ain't even mad if ya wanna steal the recipe.

• Yield: 30 scrumptious meatballs
• Difficulty: EZ-peasy
• Total Time: 30 minutes
• Active Time: 15 minutes

Ingredients:

For the meatballs:

• 1 pound of ground lamb (that's 454 grams, you metric system freaks)
• 1/4 cup finely diced white onion
• 1 tablespoon chopped fresh mint, like the one your grandma grew in her garden
• 1 tablespoon chopped fresh cilantro, it's the stuff that garnishes your tacos
• 1 garlic clove, minced with a dash of salt until it's a pastey mess, then chopped some more
• 1 teaspoon ground coriander, because who doesn't love a bit of zest to their life?
• 1 teaspoon kosher salt, because your meatballs need a little sodium love
• 1/2 teaspoon ground cumin, it's like the unsung hero of all recipes
• 1/4 teaspoon cinnamon, because cinnamon and lamb are a match made in heaven
• 1/4 teaspoon freshly ground black pepper, because you gotta season that lamb straight outta the gate

For the yogurt:

• 7 ounces of whole-milk Greek yogurt, like Fage that you're gonna slather on your meatballs
• 2 teaspoons chopped fresh cilantro
• 2 teaspoons chopped fresh mint
• 1 teaspoon ground cumin, cause twice the cumin means twice the fun
• Zest of 1 medium lemon, minced, because a hint of citrus sets everything off

Instructions:

1. Preheat your oven to 375°F and grab a baking sheet.
2. Grab a large bowl and mix all your meatball ingredients together like they're your bffs or somethin'. Remember, use your hands (it's better than wooden spoons, trust me).
3. Form the meatballs into 30 balls, about 2 teaspoons each. Place 'em on the baking sheet.
4. Slide your lamb meatballs into the oven and cook until no longer pink in the middle, about 15 minutes.
5. While your meatballs are chillin' in the oven, mix all the yogurt ingredients together in a small bowl. Season with salt and freshly ground black pepper, because you're a seasoning master. Stoke that ego of yours.
6. Serve those meatballs with a dollop of yogurt sauce, and don't forget some pita or garlic couscous on the side (we'll tell ya more about that in a bit).

Want to add some extra crunch to that garlic couscous? Toss some toasted pine nuts on top for added texture and flavor. And if you're feeling fancy, pair that with a glass of your fave cocktail – happy hour, baby!

Now, if you're wantin' to keep your belly full and your taste buds dancin' with this dish, whip up a garlic couscous to go with it. Here's the recipe:

Garlic Couscous:

First off, if you're using pearl couscous, congrats on bein' fancy. If not, swap it out with quinoa or brown rice for a gluten-free version.

Ingredients:

• 1 cup pearl couscous (or quinoa/brown rice if ya want)
• 2 cloves garlic, minced, your garlic breath will be worth it, trust
• 1 1/2 cups water
• 1 tablespoon olive oil
• 2 tablespoons freshly squeezed lemon juice, because lemons are the “it” flavor of the season
• Salt and pepper, to taste, because you do you, boo

Instructions:

1. Prepare the Couscous:
2. Bring the water to a boil in a medium pot.
3. Add the couscous, minced garlic, olive oil, lemon juice, salt, and pepper.
4. Reduce the heat to a low simmer, cover with a lid, and cook for 10 minutes or until the water is absorbed.
5. Fluff the Couscous:
6. Once cooked, remove the lid and use a fork to fluff the couscous. This ensures it's all light and fluffy.
7. Serve:
8. Serve the garlic couscous alongside your lamb meatballs and a dollop of lemon-cumin yogurt sauce.

Now, get to cookin' and enjoy the fruits of your labor! Your taste buds will thank ya! :)

Whilst preparing the Greek yogurt dip, consider using Fage as it is widely available in grocery shops. The recipe for the Greek Lamb Meatballs with Lemon-Cumin Yogurt includes an uncategorized ingredient - fresh mint, which is used not only in the meatball mixture but also in the yogurt dip. This recipe yields 30 scrumptious meatballs, making it perfect for larger gatherings.

Moreover, the ingredients list includes other important components like ground lamb, spices such as coriander, cumin, and cinnamon, as well as fresh herbs like mint, cilantro, and onion. The yogurt dip ingredients include Greek yogurt, chopped fresh mint, chopped fresh cilantro, ground cumin, lemon zest, salt, and freshly ground black pepper.

Instructions for the dish include forming the meatballs, baking them, and preparing the yogurt dip. The dish can be served with pita or garlic couscous, and an optional addition to the garlic couscous is toasted pine nuts for added texture and flavor. Enjoy the taste of this Greek-inspired dish with a favorite cocktail, completing your happy hour festivities.

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