Lamb meatballs with yogurt mint sauce

Recipe & food styling Marisa Curatolo. Photography Cory Aronec.


2 teaspoons extra-virgin olive oil

1/2 small onion, finely chopped

2 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons ground cinnamon

1 teaspoon ground coriander

1 teaspoon paprika

2 teaspoons ground fennel

1 pound ground lamb

2 tablespoons flat leaf parsley, chopped

1/2 teaspoon coarse salt

1/2 teaspoon freshly ground pepper

Yogurt mint sauce

3/4 cup Greek style plain yogurt, drained

1 tablespoon fresh lemon juice

1/4 cup mayonnaise

1 cup loosely packed fresh mint, chopped

3 cloves garlic, minced

1/8 teaspoon salt

1/8 teaspoon freshly ground pepper


For yogurt mint sauce, combine yogurt, lemon juice, mayonnaise, mint and garlic.

Stir well. Season with salt and pepper; set aside.

Heat oil in a small skillet over medium heat. Add onion, garlic, cumin, cinnamon, coriander, paprika and fennel; cook 3 to 4 minutes, until spices are fragrant. Set aside to cool.

In a medium bowl, combine lamb, parsley, salt, pepper and spice mixture; mix gently.

Shape mixture into 1-inch round balls. Place on parchment lined baking sheet. Broil for 3 minutes or until no longer pink. Serve with yogurt mint sauce.