Lamb Meatballs with Chimichurri and Mint Yogurt Sauce

Juicy, herb-packed lamb meatballs are elevated with a fresh chimichurri and cooling mint yogurt sauce in this bold and balanced dish. The spices in the lamb—cumin, coriander, cinnamon—bring warmth and depth, while lemon zest and fresh herbs keep things bright. Serve them as a bite-sized appetizer or a standout main dish.

Ingredients:

For the Meatballs:

• 1 lb ground lamb

• 1 small shallot, finely minced

• 2 cloves garlic, minced

• ¼ cup panko breadcrumbs

• 1 egg

• 2 tbsp chopped fresh parsley

• 1 tbsp chopped fresh mint

• 1 tsp ground cumin

• ½ tsp ground coriander

• ½ tsp smoked paprika

• ¼ tsp cinnamon

• Zest of 1 lemon

• Salt & freshly cracked pepper, to taste

• Olive oil, for brushing or drizzling

For the Chimichurri:

• ½ cup flat-leaf parsley

• ¼ cup fresh mint or cilantro

• 2 garlic cloves

• 2 tbsp red wine vinegar

• ⅓ cup olive oil

• ½ tsp red pepper flakes (optional)

• Salt & pepper to taste

For the Mint Yogurt Sauce:

• 1 cup plain Greek yogurt

• 1 tbsp lemon juice

• 1 tbsp olive oil

• 1 garlic clove, finely grated or minced

• 1 tbsp chopped fresh mint

• Salt & pepper, to taste

Preparation:

For the Lamb Meatballs:

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.

   
   

2. Mix the ground lamb, shallot, garlic, breadcrumbs, egg, parsley, mint, cumin, coriander, paprika, cinnamon, lemon zest, salt, and pepper in a large bowl. Mix until just combined, avoid overworking the meat.

   
   

3. Form the mixture into 1-inch meatballs and place them evenly on the prepared baking sheet.

   
   

4. Brush or drizzle the meatballs lightly with olive oil.

   
   

5. Bake for 15–18 minutes, or until browned and cooked through.

For the Chimichurri:

1. Finely chop the parsley, mint (or cilantro), and garlic. Transfer to a bowl.

   
   

2. Stir in red wine vinegar, olive oil, red pepper flakes (if using), salt, and pepper.

   TIP: For a smoother sauce, pulse everything briefly in a food processor.

   
   

3. Taste and adjust seasoning as needed.

For the Mint Yogurt Sauce:

1. In a small bowl, combine Greek yogurt, lemon juice, olive oil, garlic, and mint.

   
   

2. Season with salt and pepper to taste.

   OPTIONAL ADD INS: Add a touch of honey or a pinch of cayenne for contrast.

   
   

3. Chill until ready to serve.

To Serve:

1. Serve meatballs on a platter with a dollop of mint yogurt sauce on top or on the side for dipping. Drizzle with chimichurri for a burst of herby brightness.

   
   

2. Garnish with extra mint leaves, lemon zest, or pomegranate arils for a colorful, fresh finish.