Minty Lamb Meatballs with Cumin Yogurt Dip


By Emily Spaeth, special to EdibleDC


  • 1 lb ground lamb
  • 1/4 cup mint, finely chopped
  • 1/3 cup feta
  • 4 large garlic cloves, minced
  • 1 cup plain Greek yogurt
  • 1 1/2 tsp cumin
  • 1 tbsp lemon juice


Preheat oven to 400 degrees. In a large bowl, fold in mint, feta and 2 cloves minced garlic with a pinch of salt and pepper into ground lamb until thoroughly combined. Form lamb into golf ball sized meatballs (may be a bit larger) and place on a foil-lined sheet pan.

Bake for 25-30 minutes - or until the meatballs are still tender, yet center is no longer pink. While meatballs are baking, mix yogurt with cumin and lemon juice - adding salt and pepper to taste. Serve meatballs warm alongside yogurt dip as a starter or as part of your main meal. Enjoy!

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