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.
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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
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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.
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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.
