Lamb Meatballs with Lemon-Cumin Yogurt

Fresh mint and cilantro pair with the classic Mediterranean spices of cinnamon, cumin, and coriander to liven up ground lamb and plain yogurt. To prepare these as a main course, form larger meatballs and serve with pita and couscous.


Servings: 4-6

Serving Size: 4 oz

Prep Time: 15-20 Minutes

Cook Time: 20 Minutes



1 lb Ground Lamb

1/4 cup Finely Chopped White Onion

1 tbsp Finely Chopped Fresh Mint

1 tbsp Finely Chopped Fresh Cilantro

1 tsp Ground Coriander

1 tsp Kosher OR Sea Salt

1/2 tsp Ground Cumin

1/4 tsp Cinnamon

1/4 tsp Freshly Ground Black Pepper



Heat oven to 375 degrees F and arrange a rack in the middle.

Combine all meatball ingredients in a large bowl and mix thoroughly with your hands.

Form into 30 balls (about 2 tsp each) and place on a baking sheet.

Bake until meatballs are no longer pink in the middle, about 15 minutes.


For The Yogurt


7 oz Whole-Milk Greek Yogurt

2 tsp Finely Chopped Fresh Cilantro

2 tsp Finely Chopped Fresh Mint

1 tsp Ground Cumin

1 Zest of 1 Medium Lemon, Minced


While meatballs are baking, combine all yogurt ingredients in a small bowl and season with salt and freshly ground black pepper.

Mix well.

Serve with the meatballs.

Closing Thoughts:

The meatballs can be formed up to 24 hours ahead and refrigerated; they'll just need an additional 3 to 5 minutes in the oven to cook through.

The yogurt dip can be made 1 day ahead, covered tightly, and refrigerated


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