Greek Meatballs with Lemon Yoghurt Sauce
Perfect as either the protein in a Greek meal, or as a party snack, these Greek meatballs with lemon yoghurt sauce are moreish morsels.
Fresh herbs make the difference
Fresh mint and parsley elevate this Greek dish to a fragrant peak. Alongside the classic Greek flavours of lemon and yoghurt, this dish will leave you wanting more.
Dinner or snack? You choose
These Greek meatballs can be made in batches and frozen for later. Just defrost and pop them in the oven to use after freezing.
Serve them on toothpicks or skewers as a great party snack; and serve the lemon yoghurt sauce in a bowl on the side. Your party guests will thank you!
Greek Meatballs with Lemon Yoghurt Sauce
Course: Dinner, SnacksCuisine: Greek4
servings30
minutes40
minutesIrresistible dinner option or snack for a party – these Greek meatballs are showstoppers!
Ingredients
1kg minced lamb
1 large onion, chopped finely
1 egg, beaten
¼ cup finely chopped fresh mint leaves
2 tablespoons flat leaf parsley, finely chopped
2 tablespoons finely grated lemon rind
1 ½ tablespoons ground cumin
3 cloves garlic, crushed
1 teaspoon salt
1 teaspoon cracked black pepper
- Lemon Yoghurt Sauce
2 tablespoons finely chopped fresh mint leaves
1 ½ tablespoons lemon juice
½ teaspoon sugar
200ml plain yoghurt
Directions
- Using hands, combine all ingredients in large bowl. Roll level tablespoons of mixture into balls. Place on tray; cover and refrigerate for 30 minutes.
- Cook meatballs, in batches, on heated oiled griddle (or grill or BBQ) until browned all over and cooked through.
- Serve meatballs immediately with Lemon Yoghurt Sauce
- Lemon Yoghurt Sauce
- Combine all ingredients in small bowl, refrigerate 30 minutes
Lamb Mince
Economical, versatile and packed with flavour, lamb mince can be used in a variety of recipes like the old favourite Shepherds Pie to a tagine or moussaka.
Lamb Fillet Kebab
Boneless and skinless