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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