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lamb meatballs in a bowl with salad and rice.
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Middle Eastern Lamb Meatballs

Juicy Middle Eastern lamb meatballs spiced with cumin, coriander, sumac, and Aleppo pepper, pan seared and served with a cooling yogurt mint cucumber sauce. No egg, one pan, ready in under an hour.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: middle eastern
Servings: 6
Author: Shadi HasanzadeNemati

Ingredients

Lamb Meatballs

  • 2 lbs ground lamb
  • 1 onion grated (with all its juice)
  • 4 cloves garlic grated
  • ½ cup breadcrumbs
  • ½ cup fresh cilantro chopped
  • ½ cup fresh parsley chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp kosher salt
  • 1 tsp Aleppo pepper
  • 1 tsp sumac

Yogurt Mint Cucumber Sauce

  • 1½ cups Greek yogurt
  • 1 Persian cucumber shredded
  • 1 clove garlic grated or minced
  • 1 1/2 tsp Dried mint
  • Fresh mint for garnish

Instructions

Make the meatballs

  • Combine the ground lamb, grated onion with all its juice, garlic, breadcrumbs, cilantro, parsley, cumin, coriander, salt, Aleppo pepper, and sumac in a large bowl. Mix until just combined.
  • Shape into 2-inch balls and place on a plate or baking sheet. Refrigerate for 30 minutes.
  • Heat a large skillet over medium-high heat with a little oil. Sear the meatballs, turning occasionally, until browned on all sides.
  • Reduce heat to medium and continue cooking until cooked through, about 20 to 25 minutes, or until the internal temperature reaches 160°F (71°C).

Make the sauce

  • Combine the Greek yogurt, shredded cucumber, garlic, and dried mint in a bowl. Stir well and season with salt if desired.
  • Garnish with fresh mint before serving.

Notes

  • Do not squeeze out the onion juice. The breadcrumbs absorb it and that is what keeps the meatballs juicy.
  • Shape first, then refrigerate. This gives you rounder, better-looking meatballs that hold their shape during cooking.
  • Mix until just combined. Overworking the meat makes the meatballs dense.
  • Serve with Mediterranean yellow rice, homemade pita, or a simple salad.
  • Cooked meatballs keep in the fridge for up to 4 days. Freezes well for up to 3 months.

Nutrition

Calories: 511kcal | Carbohydrates: 12g | Protein: 32g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Cholesterol: 113mg | Sodium: 572mg | Potassium: 528mg | Fiber: 1g | Sugar: 3g | Vitamin A: 640IU | Vitamin C: 10mg | Calcium: 123mg | Iron: 4mg