Save Succulent lamb meatballs infused with garlic and fresh herbs, served with a tangy, aromatic zaatar yogurt sauce. Perfect as an appetizer or main course with flatbread or salad.
I discovered the joy of combining zaatar and yogurt with lamb when experimenting for a family dinner. The fresh mint and parsley instantly lifted the flavor, making this recipe a regular favorite for gatherings.
Ingredients
- Ground lamb: 500 g (1 lb)
- Garlic cloves: 2, finely minced
- Small onion: 1, finely grated
- Fresh parsley: 2 tbsp, finely chopped
- Fresh mint leaves: 1 tbsp, finely chopped
- Ground cumin: 1 tsp
- Ground coriander: 1 tsp
- Ground cinnamon: 1/2 tsp
- Smoked paprika: 1/2 tsp
- Salt: 1 tsp
- Black pepper: 1/2 tsp
- Large egg: 1
- Breadcrumbs: 1/3 cup (use gluten-free if needed)
- Olive oil: 2 tbsp (for frying)
- Greek yogurt: 1 cup, plain
- Zaatar spice blend: 1 tbsp
- Extra virgin olive oil: 1 tbsp
- Lemon juice: 1 tbsp
- Salt (for yogurt): 1/2 tsp
- Small garlic clove: 1, grated
- Fresh parsley or mint: chopped, for serving
- Lemon wedges: for garnish
- Warm pita or flatbread: optional, for serving
Instructions
- Mix the meatball ingredients:
- In a large bowl, combine ground lamb, minced garlic, grated onion, parsley, mint, cumin, coriander, cinnamon, smoked paprika, salt, pepper, egg, and breadcrumbs. Mix gently until well combined.
- Shape the meatballs:
- With wet hands, shape mixture into 16–18 small meatballs (about 1 tablespoon each).
- Cook the meatballs:
- Heat olive oil in a large skillet over medium heat. Add meatballs in batches, frying for 8–10 minutes, turning occasionally, until browned on all sides and cooked through. Transfer to a plate lined with paper towels.
- Prepare the zaatar yogurt:
- In a small bowl, whisk together Greek yogurt, zaatar spice blend, olive oil, lemon juice, salt, and grated garlic until smooth.
- To serve:
- Arrange meatballs on a platter, drizzle or serve with zaatar yogurt, sprinkle with fresh herbs, and garnish with lemon wedges. Serve with warm pita or flatbread if desired.
Save This quickly became our go-to dish for festive occasions. My kids especially love helping shape the meatballs and the aroma fills our kitchen with happy anticipation.
Required Tools
Large mixing bowl, large skillet or frying pan, spatula or tongs, grater, small mixing bowl, whisk.
Allergen Information
Contains eggs, dairy, and gluten. For gluten-free, use appropriate breadcrumbs and bread. Always double-check ingredient labels.
Nutritional Information
Per serving: 370 calories, 25 g fat, 10 g carbohydrates, 24 g protein.
Save Enjoy these lamb meatballs fresh and hot for the best texture. A drizzle of lemon or extra zaatar yogurt adds a delightful finish.
Recipe FAQs
- → What spices enhance the lamb meatballs’ flavor?
Cumin, coriander, cinnamon, smoked paprika, and salt combine with garlic and fresh herbs to create a complex and aromatic profile.
- → Can the meatballs be baked instead of fried?
Yes, baking at 200°C (400°F) for 18–20 minutes, turning halfway, offers a lighter cooking method while retaining moisture.
- → How is the zaatar yogurt sauce prepared?
Greek yogurt is whisked together with zaatar spice, olive oil, lemon juice, salt, and grated garlic to create a tangy, creamy sauce.
- → Are substitutions possible for the protein used?
Ground beef or turkey can replace lamb for a milder taste while maintaining the spices and herbs.
- → What dishes pair well with these meatballs?
They complement warm pita or flatbread and a fresh salad, and pair nicely with crisp white wines like Sauvignon Blanc or chilled rosé.