Lamb Meatballs with Mediterranean Dips
Lamb Meatballs with Mediterranean Dips
Lamb Meatballs with Mediterranean Dips

Lamb Meatballs with Mediterranean Dips


December 13, 2015

This meatball recipe with accompanying dips makes a standout party dish.

  • Prep: 15 mins
  • Cook: 11 mins
  • Yields: 4 to 6 Servings (24 meatballs)


2-3 slices bread, torn

1 lb ground American Lamb

1 large egg

1 tsp dried thyme

1/8 cup sesame seeds


1 can garbanzo beans (15 oz)

1-2 large garlic cloves, quartered

1/4 cup fresh lemon juice

¼ cup extra-virgin olive oil

Minced fresh parsley (optional)

Red chile flakes (optional)


1 cup plain yogurt

2 tbsp chopped fresh dill

1 tsp grated lemon peel

Fresh dill sprigs, for serving


1For the meatballs: Preheat the oven to 375°F. Lightly oil a shallow baking pan with olive oil.

2Place the bread in a blender or food processor and pulse to get 1 cup lightly packed crumbs.

3In a large bowl combine the breadcrumbs, lamb, egg, and thyme until well blended. Form in 24 (about 1‑inch) meatballs. Place the meatballs the baking pan and bake for 10 to 12 minutes or until done.

4Sprinkle the sesame seeds over the meatballs. Stick a toothpick in each and serve with the dips.


1Drain the beans, reserving 1/4 cup of the liquid. Combine the beans in a blender or food processor with the garlic, lemon juice, olive oil, and reserved bean liquid. Process the mixture until pureed.

2If desired, sprinkle the top with minced parsley and red chile flakes.


1Mix the yogurt, dill, and lemon peel.

2Garnish the top with fresh dill.

Recipe and image provided by the American Lamb Board


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