Lamb Meatballs with Yogurt Sauce
The Charcuterie Expert
Photo by Joseph DeLeo
- Serves
- 12 - 14 Meatballs
Ingredients
- 1 pound Ground Lamb
- 1/4 cup Dried Currants
- 1/4 cup Pine Nuts - Chopped
- 1 teaspoon Salt
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Sweet Paprika
- 2/3 cup Panko Bread Crumbs
- 1 Egg
Featured Video
Easy, accurate recipe instructions, which produced very tasty meatballs. The currants provide a nice sweet counterbalance to the rich tasting lamb. I was going to try slightly toasting the pine nuts, but was happy I didn’t. Toasting would have complicated the flavor and texture of the meatballs. - ECmtl
Directions
- Step 1
Preheat your oven to 400 degrees. Add all the ingredients in a bowl and mix with your hands until everything is dispersed evenly. Roll some of the mixture in your hand to form meatballs (a little smaller than a golf ball). Place on a nonstick cookie sheet and bake for 20 minutes. ..................... Yogurt Dipping Sauce--- 1 Cup 2% Greek Yogurt---- 1 Tablespoon Dill – Chopped---- 1 Tablespoon Mint – Chopped--- 1 Teaspoon Lemon Juice--- Combine all the ingredients in a bowl and refrigerate. If your dipping sauce is too thick add another teaspoon of lemon juice.