Name: Lamb Meatballs with Yogurt Sauce
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 500g minced lamb; 1 small onion, finely grated; 2 garlic cloves, finely grated; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika; Pinch of cayenne pepper; 1 large egg; 2 tbsp finely chopped fresh parsley, plus extra to finish; 1 tsp fine salt; ½ tsp black pepper; 1 tbsp olive oil, for frying; 250g Greek yogurt; 1 tbsp lemon juice; 2 tbsp finely chopped fresh mint; Pinch of salt; 4 small pita breads

Method

20 mins prep12 mins cook32 mins total

Put the lamb, grated onion, garlic, cumin, coriander, paprika, cayenne, egg, parsley, salt and pepper into a bowl. Mix with your hands just until evenly combined; do not overwork the meat.
Shape the mixture into about 16 small meatballs, roughly the size of a walnut or golf ball.
Heat the olive oil in a large frying pan over medium heat. Fry the meatballs in batches for 10–12 minutes, turning regularly, until browned all over and cooked through.
Stir the Greek yogurt, lemon juice, mint and salt together in a small bowl.
Serve the meatballs with the yogurt sauce and warm pita breads, finishing with the reserved parsley.

Notes

Be careful not to overmix the meatball mixture as this can make the meatballs tough. You can also bake these meatballs in the oven at 190°C for about 20 minutes for a healthier option.