Lamb Meatballs with Yogurt Dipping Sauce
I know I bang on about how easy & delicious most of my recipes are, but seriously, the flavour vs effort ratio for these lamb meatballs is incredible. With only a few ingredients you have yourself a yummy snack, starter or even a main meal. They are the perfect accompaniment to my Freekeh, Lentil and Herb Salad.
This recipe came about purely as something to go with the salad. I could have easily cooked up some lamb cutlets but the price of those in Aus at the minute is a little high (A$33-$44 per kilo!!). Lamb mince on the other hand is much more reasonable at about $13 per kilo.
I think the think I love most about these is the tasty glaze. Sometimes I find meatballs a little dry, using lean mince means it can be difficult to get them juicy. Adding a squeeze of lemon juice and a little honey to the pan as they come off the heat gives amazing flavour and helps keep the juices inside.
The yogurt sauce is completely optional, again it is delicious and matches perfectly with these meatballs. Paired together these also make fabulous party food. You could always cook the lamb meatballs ahead of time and then reheat them int he pan or oven before adding the lemon & honey. The yogurt dipping sauce can also be made ahead.
Both Gerry & I were pretty happy with the trial of this recipe…I usually have to make something a few times before it’s ready for me to blog about it. Not this time though, I only wish I’d made more!
As always the recipe is written for one serve. Use the calculator in the recipe panel to increase the number of servings. To turn these lamb meatballs into a main meal, check out my Freekeh, Lentil and Herb Salad.