Lamb meatballs with yogurt sauce

Time 1 hour
Yields Serves 4
Lamb meatballs with yogurt sauce
(Huge Galdones )

Yogurt sauce


In a bowl, whisk together the yogurt, garlic, dill and mint. Season to taste with salt and pepper and set aside. This makes about 2 cups sauce, which will keep, covered and refrigerated, up to 3 days.

Meatballs and assembly


In a large bowl, combine the lamb, egg, bread crumbs, shallot, harissa, salt, cumin and pepper and mix well. Shape into 24 small balls, dipping your hands in cold water as needed to keep the mixture from sticking.


In a 12-inch skillet, heat the olive oil over medium heat. When the oil is hot, add the meatballs in a single layer and fry, turning the meatballs so they brown on all sides, until cooked through, about 8 minutes. Using a slotted spoon, transfer the meatballs to a plate.


Spoon some yogurt sauce into the bottom of 4 bowls. Top with a few meatballs and garnish with the dill and mint, sunflower seeds and a few pickled chiles.

Adapted from a recipe in “Homegrown” by Matt Jennings.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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