Lamb Meatballs with Mediterranean Dips

December 17, 2018
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Photo by Superior Farms
Author Notes

This meatball recipe with accompanying dips makes a standout party dish. —Superior Farms

  • Prep time 15 minutes
  • Cook time 11 minutes
  • Makes 24 Meatballs
  • 2-3 slices bread, torn
  • 1 pound ground American Lamb
  • 1 large egg
  • 1 teaspoon dried thyme
  • 1/8 cup sesame seeds
  • 1 can garbanzo beans (15 oz)
  • 1-2 large garlic cloves, quartered
  • 1/4 cup fresh lemon juice
  • 1/4 extra-virgin olive oil
  • Minced fresh parsley (optional)
  • Red chile flakes (optional)
  • 1 cup plain yogurt
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon grated lemon peel
  • Fresh dill sprigs, for serving
In This Recipe
  1. 1) For the meatballs: Preheat the oven to 375°F. Lightly oil a shallow baking pan with olive oil.
  2. 2) Place the bread in a blender or food processor and pulse to get 1 cup lightly packed crumbs.
  3. 3) In a large bowl combine the breadcrumbs, lamb, egg, and thyme until well blended. Form in 24 (about 1‑inch) meatballs. Place the meatballs the baking pan and bake for 10 to 12 minutes or until done.
  4. 4) Sprinkle the sesame seeds over the meatballs. Stick a toothpick in each and serve with the dips.
  5. HUMUS DIP Drain the beans, reserving 1/4 cup of the liquid. Combine the beans in a blender or food processor with the garlic, lemon juice, olive oil, and reserved bean liquid. Process the mixture until pureed. If desired, sprinkle the top with minced parsley and red chile flakes.
  6. YOGURT DIP Mix the yogurt, dill, and lemon peel.
  7. Garnish the top with fresh dill.

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