Lamb Meatballs with Cucumber Yogurt Sauce
- Total Time: 40 mins
- Hands-on Time: 14 mins
- Makes: 4 servings
Homemade lamb meatballs packed with flavor thanks to robust organic spices. Make the yogurt sauce ahead of time to let the flavors sit before serving.
- 1 teaspoon Frontier Organic Ground Cumin Seed 1.76 oz.
- 1 teaspoon Frontier Smoked Ground Paprika 1.87 oz.
- 1/2 teaspoon Frontier Ground Coriander Seed 1.60 oz.
- 1/4 teaspoon Frontier Organic Ground Sage Leaf 0.80 oz.
- 1/4 teaspoon Frontier Ground Korintje Cinnamon 1.92 oz.
- 1/2 teaspoon Frontier Coarse Sea Salt 5 lb.
- 1/4 teaspoon Frontier Medium Grind Black Pepper 1.80 oz.
- 1/2 cup panko bread crumbs
- 1/2 cup milk
- 1 egg yolk
- 1 medium shallot, minced
- 1 clove garlic, minced
- 1/2 cup fresh parsley, loosely packed
- 1 pound ground lamb
- 1 cup cucumber, peeled and diced
- 1 cup plain whole milk yogurt
- 1/4 cup fresh flat-leaf parsley, minced
- 1/4 cup fresh cilantro, minced
- 2 tablespoons lemon juice
1. In a large bowl, combine panko breadcrumbs and milk. Let sit for 15 minutes until the panko absorbs the milk.
2. Stir in egg yolk, shallot, garlic, parsley, spices and 1/4 teaspoon salt. Add ground lamb and knead/stir until panko mixture is distributed evenly with the ground lamb. Let rest.
3. Preheat oven to 375 degrees.
4. Divide lamb into 12, golf ball sized balls. Roll and place in a roasting pan big enough that meatballs are not touching. Alternatively, place on a jellyroll pan covered with parchment. Bake meatballs until browning, turning once during baking if desired.
5. While meatballs are cooking, combine cucumber, yogurt, parsley, cilantro, lemon juice, black pepper and remaining 1/4 teaspoon salt in a bowl. Stir until combined, taste, and adjust lemon and salt if desired.
6. Serve meatballs with few spoonfuls of the yogurt sauce and extra parsley.
Complete the meal by serving over rice or quinoa.