Lamb Meatballs with Cucumber Dill Sauce

 

As my friend says, “It’s not a party without meatballs!”  So for my latest Girls Night In I made these deliciou Lamb Meatballs. I wanted to try something different from the standard BBQ  meatballs, which are pretty darn good in their own right.   However, if you’re looking for something quick and easy to make that will still impress your guests these are perfect.  They only took about 30 minutes to prepare (if that long) and 20 minutes to bake. So if you’re in a rush you can make the meatballs ahead of time, refrigerate them and pop them in the oven right before your party.

These meatballs are tender and juicy with just the right amount of crunch from the onion and toasted pine nuts.  Next time you have a party make these and trust me your guest will love you for it!  They go  perfectly with a glass of pino noir or riesling if you’re not into red wine.

…………………………………………………………………………………………………………………….

Ingredients

2 lb Lamb, ground
1 tbsp olive oil
3/4 cup red onion, finely chopped
1/2 cup pine nuts, toasted and finely chopped
2 tsp ground cumin
3 tbsp fresh lemon juice, divided
3/4 cup Italian bread crumbs
1 1/2 tbsp fresh dill, finely chopped and divided
1 large egg, beaten
1/2 tsp salt
1/2 tsp pepper
1 1/2 cup greek yogurt, strained
1/2 cup cucumber dill dressing
Fresh Dill for Garnish

Directions

In a saute pan heat olive oil over medium heat.  Add onions and saute until translucent, about 3 minutes and set aside. Meanwhile in a large bowl thoroughly combine lamb, pine nuts, cumin, 2 tablespoons lemon juice, bread crumbs, 1 tablespoon dill, egg, salt and pepper.  Add onions and combine using your hands.  Line a baking sheet with foil and roll out 1 1/2” balls placing them on baking sheet. These can be prepared ahead of time and placed in the refrigerator for up to a day.  Bake for 20 minutes.

While meatballs are baking, prepare yogurt sauce. In a small bowl, combine Cucumber Dill Dressing, yogurt, 1 tablespoon of lemon juice and 1/2 tablespoon of dill.  Salt and pepper to taste. Serve as a starter with dipping sauce on the side and garnish with fresh dill.

 

Recipe adapted from Paula Deen

 

Print this Recipe