Here at Sweet July, we love meatballs. There is simply no more versatile food that is as universally loved, so we make them often and (most importantly) we make them right.
What is right, you ask? Well that all comes down to the meat to seasoning ratio. Equally as important, is the right amount of egg and starch to achieve texture without drying it out or diluting the flavor of the meat. In this recipe, we go bold on flavor with a combination of lamb and spices like turmeric and nutmeg. When paired with rice and the bright Dill Yogurt Sauce, it’s an absolutely perfect bite.
Lamb Meatballs with Dill Yogurt Sauce
Start to finish: 50 minutes
2 tbsp olive oil, plus more for greasing baking sheet
1 lb ground lamb
1 large egg yolk
1/2 cup chopped fresh flat-leaf parsley, plus more for garnish
2 large shallots, minced (about 1/3 cup)
1/4 cup plain dry breadcrumbs
1 ounce Parmesan, grated (about 1/4 cup)
2 garlic cloves, minced (2 teaspoons)
1 tsp kosher salt
1/4 tsp black pepper
1/4 tsp ground turmeric
1/4 tsp ground nutmeg
Hot cooked white or brown rice, for serving
DILL YOGURT SAUCE
1 cup plain whole-milk Greek yogurt
1 1/2 tbsp chopped fresh dill
1 tbsp Dijon mustard
1/2 tsp grated lemon zest
1 tsp fresh lemon juice (from 1 lemon)
1/2 tsp kosher salt
1/2 tsp black pepper
1 garlic clove, grated
Stir together the yogurt, dill, mustard, lemon zest, lemon juice, salt, pepper and garlic. Cover and refrigerate while you prepare the meatballs.
Preheat oven to 425° with rack in upper third position. Lightly grease a large rimmed baking sheet with oil set aside. Place lamb, egg, parsley, shallots, breadcrumbs, Parmesan, oil, garlic, salt, pepper, turmeric and nutmeg in a large bowl; gently mix to combine using your hands.
- Shape lamb mixture evenly into 12 golf ball-size meatballs; arrange evenly on prepared baking sheet. Bake in preheated oven until bottom sides of meatballs are deeply browned, about 10 minutes. Remove from oven. Turn meatballs over and return to oven. Bake until just cooked through (a thermometer inserted into the thickest portion of meat should register 165°), 3 to 5 minutes. Serve over cooked rice, and garnish with parsley. Serve with Dill Yogurt Sauce.