Lamb Meatballs

Servings: servings (makes 25-26 meatballs total)

Calories: 353cal

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.

5 from 4 votes

The whole milk Greek yogurt add moisture to the meatballs. If desired, you can substitute with sour cream.
TO FREEZE: Flash freeze the raw meatballs on a baking sheet. Once frozen, transfer them to a large freezer-safe ziptop bag and freeze for up to 3 months. You can freeze the already cooked meatballs as well - allow them to fully cool before placing them in a large ziptop bag or air-tight container.
Store leftovers in an air-tight container kept in the refrigerator for up to 5 days. Reheat in the oven at 300F, covered with aluminum foil, until warmed through.
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.

Course: Appetizer, Dinner

Cuisine: American

Prep Time15

Cook Time15

Total Time30