Greek Lamb Meatball Plate
Ground lamb meatballs seasoned with oregano, garlic, and herbs, served over a choice of grains or vegetables with yogurt sauce. Meatballs are pan-seared until golden, then finished with a tangy lemon-herb dressing and fresh garnishes.
Ingredients
Method
In a large mixing bowl, combine ground lamb, minced onion, garlic, parsley, oregano, breadcrumbs, and egg. Mix gently with your hands until just combined—do not overmix.
Form mixture into 16–20 meatballs of roughly equal size, about 1.5 inches in diameter.
In a small bowl, whisk together Greek yogurt, lemon juice, grated cucumber, and feta cheese; season with salt and white pepper. Set sauce aside.
Heat olive oil in a large skillet over medium-high heat. Once shimmering, carefully add meatballs in a single layer.
Sear meatballs for 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F). Work in batches if necessary to avoid crowding.
Distribute cooked rice or chosen base among serving plates. Top each plate with 4–5 meatballs.
Spoon yogurt-feta sauce generously over meatballs and base.
Garnish with sliced red onion, cherry tomatoes, and fresh mint. Drizzle with Greek lemon marinade or additional olive oil and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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