Spiced Lamb Meatballs with Yogurt Sauce
By: Leah Rodrigues
Published: August 16, 2012

Spiced lamb meatballs are a flavorful bite-sized dish.  Remember those feta truffles I wrote about?  Well these spiced lamb meatballs are the perfect accompaniment to them.  They are great for parties or even to make pita pocket sandwich.  The dynamite mint yogurt sauce is a must with these meatballs.
 
Spiced Lamb Meatballs
 
Meatballs:
2 tablespoons finely grated ginger
1 tablespoon minced garlic
1 tablespoon ras el hanout (or 2 tsp curry powder and 2 tsp garam masala)
1 teaspoon salt & 1 tsp pepper
1 1/2 pounds ground lamb
1/2 pound ground turkey
1 tablespoon olive oil
Pita Bread for serving
 

Sauce:
1 1/2 cups (14 oz.) low fat Greek yogurt
finely shredded zest of 1 lemon (use a Microplane zester)
1 tablespoon finely chopped fresh mint
1 tablespoon extra virgin olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon minced garlic
 

Directions:
 








To make sauce, combine all sauce ingredients in a small bowl and set aside until ready to serve meatballs. Chill, if desired.


   
Meatballs:


   
In a large bowl, combine ginger, garlic, ras el hanout, salt and pepper.


   
Add meats and gently combine with hands until spices are just evenly distributed. Do not overmix.


   
Gently roll meat into 1 1/2 inch balls and set on a rimmed baking pan or jelly roll pan. Preheat the oven to 200 degrees and line another baking pan with paper towels.


   
Heat a large frying pan over medium heat.


   
Add oil and swirl to coat.


   
Brown meatballs in batches on all sides, turning as needed for about 10-12 minutes (medium rare).


   
Transfer meatballs to towel lined pan.


   
Transfer meatballs to serving dish and serve with yogurt sauce & toasted pitas.

To make sauce, combine all sauce ingredients in a small bowl and set aside until ready to serve meatballs. Chill, if desired.


     
Meatballs:


     
In a large bowl, combine ginger, garlic, ras el hanout, salt and pepper.


     
Add meats and gently combine with hands until spices are just evenly distributed. Do not overmix.


     
Gently roll meat into 1 1/2 inch balls and set on a rimmed baking pan or jelly roll pan. Preheat the oven to 200 degrees and line another baking pan with paper towels.


     
Heat a large frying pan over medium heat.


     
Add oil and swirl to coat.


     
Brown meatballs in batches on all sides, turning as needed for about 10-12 minutes (medium rare).


     
Transfer meatballs to towel lined pan.


     
Transfer meatballs to serving dish and serve with yogurt sauce & toasted pitas.