Spiced Lamb Meatballs with Yogurt Sauce

Name: Spiced Lamb Meatballs with Yogurt Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Various
Ingredients: 1 lb ground lamb; 1/2 cup panko breadcrumbs; 1 large egg; 1/4 cup fresh mint, finely chopped; 2 tbsp fresh parsley, finely chopped; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp cayenne pepper; 1/2 tsp kosher salt; 1/4 tsp black pepper; 2 cloves garlic, minced; 2 tbsp olive oil; 1 cup plain Greek yogurt; 2 tbsp tahini; 2 tbsp fresh lemon juice; 1 clove garlic, minced; 1/4 tsp kosher salt; 2 tbsp fresh dill, chopped; 1/4 cup pomegranate seeds; Pita bread for serving

Tender, juicy spiced lamb meatballs served with creamy tahini yogurt sauce. Ready in 35 minutes—perfect for weeknight dinners or entertaining.

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🕐 Prep: 15 min | 🔥 Cook: 20 min | ⏱️ Total: 35 min

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Ingredients

Servings 4

▸ 1 lb ground lamb
▸ 1/2 cup panko breadcrumbs
▸ 1 large egg
▸ 1/4 cup fresh mint, finely chopped
▸ 2 tbsp fresh parsley, finely chopped
▸ 1 tsp ground cumin
▸ 1 tsp ground coriander
▸ 1/2 tsp cayenne pepper
▸ 1/2 tsp kosher salt
▸ 1/4 tsp black pepper
▸ 2 cloves garlic, minced
▸ 2 tbsp olive oil
▸ 1 cup plain Greek yogurt
▸ 2 tbsp tahini
▸ 2 tbsp fresh lemon juice
▸ 1 clove garlic, minced
▸ 1/4 tsp kosher salt
▸ 2 tbsp fresh dill, chopped
▸ 1/4 cup pomegranate seeds
▸ Pita bread for serving

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Instructions

Prepare the Meatballs

1. Combine ground lamb, panko, egg, mint, parsley, cumin, coriander, cayenne, salt, pepper, and minced garlic in a large mixing bowl.
2. Mix gently with your hands until just combined—do not overmix, which toughens the meat.
3. Roll mixture into 16 meatballs (about 1.5 inches each), using wet hands to prevent sticking.

Cook the Meatballs

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add meatballs and sear undisturbed for 3-4 minutes until golden brown on the bottom.
3. Shake the skillet gently, then cook for another 3-4 minutes, rolling occasionally, until cooked through (internal temp 160°F, about 12-15 minutes total).
4. Transfer meatballs to a serving plate.

Make the Yogurt Sauce

1. Whisk together Greek yogurt, tahini, lemon juice, minced garlic, and salt in a medium bowl until smooth.
2. Stir in dill and taste, adjusting lemon juice or salt as needed.

Serve

1. Spoon yogurt sauce onto a platter or individual plates.
2. Arrange warm meatballs on top and scatter pomegranate seeds over everything.
3. Serve with warm pita bread for dipping or wrapping.

Cook's Notes

💡 Don't overmix the meatball mixture—fold ingredients together gently just until combined to keep them tender and moist.
💡 Make the yogurt sauce up to 2 days ahead; store in an airtight container in the fridge for an easy weeknight meal.
💡 If pomegranate seeds aren't available, substitute toasted pine nuts or a sprinkle of sumac for brightness and texture.