Aussie Lamb Mini Meatballs with Dill Yogurt
- Shereen Pavlides
- Apr 30, 2020
- 2 min read
Updated: May 2, 2020
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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Hmm. Well. Not impressed. I have to say these would be much nicer with more fresh seasoning and without the totally unnecessary breadcrumbs and egg. Squeeze the liquid from the onion before mixing, grate fresh garlic and amp up the flavours. Was really disappointed, won’t be using this recipe again Shereen!