Aussie Lamb Mini Meatballs with Dill Yogurt

Updated: May 2


#simplyspring #beaussome #Aussielamb



Aussie Lamb Mini Meatballs with Dill Yogurt

recipe by shereen pavlides


*This recipe is tested using Diamond Crystal Kosher Salt. If using another brand, season to taste. Where to Buy Aussie Lamb.


for the Dill Yogurt

2 tablespoons freshly squeezed lemon juice

1 teaspoon honey

1 cup 2% plain greek yogurt or goat yogurt

2 tablespoons chopped dill

2 tablespoons thinly sliced mint

kosher salt / fresh finely ground black pepper


for the Aussie Lamb Mini Meatballs:

1 pound Aussie ground lamb

1 small Spanish onion - grated (1/2 cup)

1 1/2 teaspoons granulated garlic powder

1 teaspoon ground cumin

3/4 teaspoon ground cinnamon

3 tablespoons chopped fresh mint

1 large egg

1/4 cup Italian-style bread crumbs

1 cup canola or avocado oil


how to make the Dill Yogurt:

In a medium bowl, whisk lemon juice and honey until the honey is blended. Add yogurt, dill, mint and season with 1/2 teaspoon salt and a pinch of pepper. Whisk until combined.


how to make the Aussie Lamb Mini Meatballs:

In a large bowl, add lamb, onion, garlic powder, cumin, cinnamon, mint, egg, bread crumbs, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Mix well until combined.

Using a 3 tablespoon, measuring scoop, form mini meatballs. Makes about 20.


Heat 12-inch frying pan over medium heat. When the oil is heated and shimmers, about 1 minute. Add the meatballs (so they are not touching) and pan-fry until lightly golden, about 2 minutes. Flip. If they are getting too browned, reduce heat to medium-low. Pan fry the other side until golden, about 2 minutes. Remove to a paper towel, lined plate. Lightly season with salt, as desired.


Serve with Dill yogurt on the side for dipping.

serves: 4


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