Greek Lamb Meatballs


Makes 3 cups. 8 servings.


    For the meatballs:

  • 1 pound ground lamb
  • 1/3 cup crumbled feta cheese
  • 1/4 cup minced shallots
  • 3 tablespoons semolina
  • 3 tablespoons minced parsley
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
    For the Yogurt

  • 1 cup plain Greek yogurt
  • ½ tsp salt
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 2 tablespoons minced fresh dill
  • 2 tablespoons minced fresh mint


  • In a large bowl add all the ingredients for the meatballs. Using your hands, work together the mixture until it’s completely combined, about 2 minutes. Cover and let sit in the refrigerator for at least an hour.
  • While the meatball mix is chilling, make the herb yogurt: mix together all ingredients and refrigerate until ready to use.
  • Bake the meatballs: After an hour, preheat your oven to 375F and line a baking sheet with parchment paper.
  • Roll lamb mixture into 1-1/2 inch sized balls and lay onto prepared baking sheet.
  • Bake for about 18-20 minutes, until the meatballs are slightly crispy on the outside and no longer pink in the inside.
  • Serve warm with the yogurt sauce.