Greek Lamb Meatballs
Easy and delicious, these meatballs will be your go to for meals on the go or entertaining a crowd.
Servings Prep Time
3 10minutes
Cook Time
Servings Prep Time
3 10minutes
Cook Time
For the Meatballs
  • 1pound ground lamb
  • 1/2cup chopped mint leaves
  • 1/4tsp cayenne pepper
  • 2 tbsp Tandoori Masala
  • 1.5tsp Salt
  • 1/4 red oniongrated on cheese grater
  • 1tbsp MTOO Persian Lime Olive Oil
Pomegranate Dipping Sauce
  • 5ounces plain Greek yogurt
  • 2tbsp MTOO Pomegranate Balsamic Vinegar
  • 1/4cup chopped mint
  • Salt and Pepperto taste
  1. For the lamb meatballs: In a large bowl, combine the ground lamb, fresh mint, spice rub salt, and red onion. Mix together with your hands until thoroughly mixed and slightly sticky. Form mixture into 12 balls, approximately two inches wide.
  2. Adjust top oven rack to six inches below the broiler. Preheat broiler to high. Add oil to rimmed baking sheet. Add the meatballs, and roll them around until they are coated in the oil. Arrange in two rows in such a way that they will cook evenly under the broiler element. Transfer pan to the broiler, and cook until meatballs are browned on the top, 4 to 5 minutes. Carefully remove the pan, and use a pair of tongs to flip the meatballs. Return pan to the oven, and cook until browned on the other side, another 4 to 5 minutes. Remove and set pan aside.
  3. For the yogurt and pomegranate sauce: In a medium bowl, whisk together all ingredients. Season to taste with salt and pepper.