Lamb Meatballs with Chimichurri and Lemony Yogurt
These Lamb Meatballs with Chimichurri and Lemony Yogurt are a flavor-packed favorite that delivers restaurant-level results with minimal effort. Whether you’re entertaining or just feeding your family, they’re a surefire way to impress. Make a batch today and elevate your dinner game with this vibrant and satisfying dish.
Servings: 4
Ingredients
For the Lamb Meatballs:
- 1 pound of ground lamb
- 1 egg
- 1.5 tablespoons of finely chopped fresh parsley or 1 teaspoon dried
- 2 teaspoons of ground cumin
- 1 teaspoon of chili powder
- 1/2 teaspoon of cayenne powder
- 3 cloves of garlic minced
- 1/2 onion minced or grated
- 1/2 cup of breadcrumbs
- 1 teaspoon of oregano
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
For the Chimichurri Sauce:
- 1/2 cup of fresh parsley
- 1/2 cup of cilantro
- 2 to 3 fresh mint leaves
- 1/4 cup of olive oil
- 2 cloves of garlic
- 2 tablespoons of red wine vinegar or apple cider vinegar
- Juice from 1 lemon
For the Lemony Yogurt Sauce:
- 1 cup of Greek yogurt
- Juice and zest from 1 lemon
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly oil it.Mix the meatballs: In a large bowl, combine the lamb, egg, parsley, cumin, chili powder, cayenne, garlic, onion, breadcrumbs, oregano, salt, and pepper. Mix just until combined; try not to overwork the mixture.
- Form the meatballs: about the size of a golf ball, and place them evenly spaced on the baking sheet. Bake for 18 to 20 minutes or until the meatballs are browned and cooked through.
- Make the chimichurri: While the meatballs bake, combine parsley, cilantro, mint, garlic, vinegar, lemon juice, and olive oil in a blender or food processor. Pulse until finely chopped but still textured. Add salt to taste.
- Mix the yogurt sauce: In a small bowl, stir together the Greek yogurt with the lemon juice and zest. Season lightly with salt if desired.
- Assemble: Serve warm meatballs over a swipe of lemony yogurt sauce and spoon the chimichurri generously on top. I recommend serving with warm pita or naan bread.
Notes
✔️ Grating the onion makes the meatballs extra tender and helps them hold their shape.
✔️ If you prefer a smoother chimichurri, blend a bit longer, but do not purée completely—it should have texture.
✔️ The yogurt sauce can be made a day ahead to allow the lemon to infuse deeper flavor.
✔️ Ground beef or a beef-lamb mix also works well in place of lamb if needed.
✔️ If you prefer a smoother chimichurri, blend a bit longer, but do not purée completely—it should have texture.
✔️ The yogurt sauce can be made a day ahead to allow the lemon to infuse deeper flavor.
✔️ Ground beef or a beef-lamb mix also works well in place of lamb if needed.
