As I mentioned many times – meat is not my strongest point in the kitchen. It is my husband who takes the Best Meat Chef’s role and serves delicious dishes to all our family. But he is travelling a lot and sometimes I stay with meat face to face! This was my first time with minced lamb. I found Greek yogurt in my fridge and immediately thought about Turkish meatballs we had in one restaurant. And voila! Lamb meatballs with yogurt is ready. I have put some dried cranberries in as I love combination of sweet and savory. I also decided to mix fried hot onions and garlic with dried spices to intense their taste. The result exceeded my expectations! Lamb meatballs with yogurt became my favorite dish from lamb (besides lamb chops my husband makes on grill).
Put yogurt on the cooked meatballs just before serving. Otherwise leave them plain and store in a fridge for 3 days or in a freezer for 1 month.
Bon appetite!
Lamb meatballs with yogurt
Ingredients:
- 1 small onion
- 1 garlic clove, crashed by knife and cut finely
- 2 tsp olive oil
- 1/2 tsp dried mint
- 1/2 tsp salt
- 1/4 tsp ground allspice
- A pinch of cinnamon
- 500 g minced lamb
- 100 g fresh breadcrumbs (finely blended white toast bread)
- 1 egg, whisked
- 2 tbsp dried cranberries, finely chopped
Yogurt sauce:
- 500 ml plain Greek yogurt
- Salt
Cooking method:
- In the preheated pot with olive oil fry onion and garlic. Put it in a separate bowl and mix with mint, salt, allspice and cinnamon.
- Add meat, breadcrumbs, egg, cranberries and mix the mass well with a hand. Make a small balls and put in a baking deep tray. Then put in a fridge for 30 minutes.
- In a meantime preheat an oven till 230 C. Put the tray on the highest level in the oven and bake for 8-10 minutes.
- For sauce mix yogurt and salt together and pour on the hot meatballs to serve.
