Lamb Meatballs
Servings: 5 servings (makes 25-26 meatballs total)
Calories: 353cal
Ingredients
- 1 pound ground lamb
- 2 Tablespoons whole milk Greek yogurt
- 1 Tablespoon minced garlic
- 2 teaspoons garlic salt
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 3 Tablespoons chopped fresh cilantro
- 3 Tablespoons grated white onion
- ¼ cup breadcrumbs
- 2 ½ Tablespoons olive oil
Instructions
- In a large bowl, combine all ingredients, except olive oil. Use gloved hands to gently fold and mix until ingredients are completely combined.
- Roll into 2-inch meatballs.
- Heat olive oil in a large heavy bottomed skillet over medium-high heat. Add meatballs and brown on all sides.
- Add 1/4 cup of water to the skillet and cover with lid. Allow to steam for about 5 minutes. Remove lid and move meatballs to a platter.TIP - We only use about 1/4 cup of water, just enough to steam the meatballs to finish the cooking process. You do not want them swimming or getting soggy, so try not to use too much.
Notes
- You can prepare the meatballs a day in advance and store them covered with an air-tight lid in the refrigerator until you are ready to cook them.
- The whole milk Greek yogurt add moisture to the meatballs. If desired, you can substitute with sour cream.
Nutrition
Serving: 1serving (5 meatballs) | Calories: 353cal | Carbohydrates: 6g | Protein: 17g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 67mg | Sodium: 1998mg | Potassium: 266mg | Fiber: 1g | Sugar: 1g | Vitamin A: 427IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg
