Lamb Meatballs with Minted Cucumber-Yogurt Sauce Recipe

Servings: 25

These meatballs are delicious as an entree served with warm pita bread, or made smaller and served as hors d'oeuvres.

Yogurt Sauce:

  • 1 large European cucumber peeled, seeded, and grated.
  • 1 tsp. salt
  • 1 1/2 cups whole milk plain yogurt, preferably the strained Greek type
  • 2 tsp. fresh oregano, finely chopped
  • 1 clove garlic, finely minced
  • 1 Tbsp.fresh Italian parsley, roughly chopped
  • 1 Tbsp. fresh mint, roughly chopped
  • Salt & pepper


  • 3/4 cup soft white bread crumbs
  • 1 small yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1/4 fresh parsley leaves, roughly chopped
  • 1/4 fresh cilantro leaves, roughly chopped
  • 1 Tbsp. fresh oregano leaves, roughly chopped
  • 1 lb ground lamb
  • Salt & pepper
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1/2 tsp. ground cayenne
  • 1/2 tsp. ground cinnamon
  • 1/4 cup toasted pine nuts
  • 1/4 cup dried currants
  • Grated zest from 1 lemon
  • 2 Tbsp. ground parmesan cheese


  1. To make yogurt sauce, toss cucumber with the teaspoon of salt and let sit in a sieve over a bowl for at least 15 minutes.
  2. Squeeze excess liquid out of cucumber and place in clean bowl.
  3. Add remaining ingredients for yogurt sauce and adjust seasoning as needed.
  4. Let yogurt sauce sit, refrigerated, for at least 30 minutes before serving.
  5. To make meatballs, preheat oven to 450oF.
  6. Place all ingredients for meatballs in a large bowl and mix well to combine.
  7. Do a taste test by cooking a small patty of the meatball mix in a pan.
  8. Go back and adjust seasoning to the meatball mix as needed.
  9. Form lamb mixture into small balls, about a tablespoon each.
  10. Place meatballs in rows on a baking tray and place in oven.
  11. Cook for about 10 minutes or until browned on the outside and cooked through on the inside.
  12. Serve with yogurt sauce and pita bread.

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