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Lamb and Mint Meatballs with Lemon Yogurt Sauce served on a plate with fresh spinach and a lemon wedge.

Lamb and Mint Meatballs with Lemon Yogurt Sauce Recipe

Add Lamb and Mint Meatballs with Lemon Yogurt Sauce to your Easter spread, with tender bites and a light yoghurt dip keeping the dish fresh and satisfying.

Course: Appetiser, Main Course
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Author: Manuela Zangara

Ingredients

Lemon Yoghurt Sauce

  • 100 g – 3 ½ oz Greek yoghurt
  • juice of ½ lemon
  • 1 tsp honey – preferably acacia or a mild floral honey
  • 1 tsp mild mustard – American or mild Dijon mustard
  • 1 tsp extra virgin olive oil
  • salt – to taste
  • freshly ground black pepper – to taste
  • a few fresh mint leaves or finely chopped chives

Lamb and Mint Meatballs

  • 500 g – 14 oz ground lamb – shoulder or leg
  • 1 large egg
  • 50 g – ½ cup breadcrumbs
  • 40 g – ⅓ cup Pecorino Romano – finely grated
  • 1 garlic clove – finely minced
  • 1 tablespoon fresh mint leaves – finely chopped
  • salt to taste
  • freshly ground black pepper – to taste
  • extra virgin olive oil – for frying or brushing if baking

Instructions

Lemon Yoghurt Sauce

  1. In a small bowl, combine the Greek yoghurt, lemon juice, mustard, and chopped mint.

  2. Slowly drizzle in the olive oil while stirring until smooth and creamy.
  3. Season with salt and freshly ground black pepper to taste.
  4. Stir in the honey.
  5. Set aside in the refrigerator while you prepare the meatballs, allowing the flavours to develop.

Lamb Meatballs

  1. In a large bowl, combine the minced lamb, egg, breadcrumbs, grated Pecorino Romano, garlic, chopped mint, salt, and black pepper.
  2. Mix everything together with your hands until well combined and evenly seasoned.
  3. Take small portions of the mixture and roll into walnut-sized meatballs.

Frying Method

  1. Heat a generous drizzle of olive oil in a frying pan over medium heat, then cook the meatballs for 4–5 minutes, turning occasionally, until golden brown and cooked through.

Baking Method

  1. Arrange the meatballs on a baking tray lined with baking paper and brush lightly with olive oil. Bake in a preheated oven at 200 °C – 400 °F for about 15 minutes, turning halfway through cooking.

To Serve

  1. Serve the meatballs warm or slightly warm with the lemon yoghurt sauce on the side for dipping or spooned over.
  2. Finish with a squeeze of fresh lemon juice and a few extra mint leaves.