Lamb Meatballs with Greek Yogurt

February 10th, 2010

Serve with Steamed Green Beans and Quinoa

For Meatballs

  • 1 lb Ground Lamb
  • ¼ finely chopped white onion
  • 1 Tbsp Fresh Chopped Mint
  • 1 Tbsp Fresh Chopped Cilantro
  • 1 Clove Crushed Garlic
  • 1 Tsp Ground Coriander
  • ½ Tsp Cumin
  • ½ Tsp Cinnamon
  • 1 Tsp Salt
  • ½ Tsp Pepper
  • 1 Egg

Mix all ingredients together.  Form approx 1” meatballs.  Heat oven to 375 F.  Cover baking sheet with foil and put slatted rack on top.  Cook meatballs on slatted rack (so fat drips out) for about 15 mins or till no longer pink.

For Yogurt

  • ¾ cup Greek Yogurt
  • 2 Tsp Fresh Chopped Cilantro
  • 2 Tsp Fresh Chopped Mint
  • 1 Tsp Cumin
  • zest and Juice of ½ a lemon
  • Salt and Pepper

Green Beans

Steam fresh green beans.  Toss in butter, salt, pepper and toasted slivered Almonds.


Put 3 cups of boxed chicken broth in pot.  Add 1.5 cups quinoa.  Cover and cook like rice till all liquid absorbs.  (Do not stir till done).  Add other ½ of lemon juice and zest from yogurt. 

 Put quinoa on plate, layer green beans on top and then the meatballs on top of beans.  Spoon yogurt all over and enjoy.

Submitted by Kirstin Kotelko