This meatball recipe with accompanying dips makes a standout party dish.
Prep Time15 minsCook Time11 minsTotal Time26 mins
23 bread, torn
1 lb ground American Lamb
1 large egg
1 tsp dried thyme
0.13 cup sesame seeds
HUMAS DIP
1 can garbanzo beans (15 oz)
12 large garlic cloves, quartered
0.25 cup fresh lemon juice
1 cup extra-virgin olive oil
Minced fresh parsley (optional)
Red chile flakes (optional)
YOGURT DIP
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.
HUMUS DIP
5Drain 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.
6If desired, sprinkle the top with minced parsley and red chile flakes.
YOGURT DIP
7Mix the yogurt, dill, and lemon peel.
8Garnish the top with fresh dill.
Recipe and image provided by the American Lamb Board
Ingredients
23 bread, torn
1 lb ground American Lamb
1 large egg
1 tsp dried thyme
0.13 cup sesame seeds
HUMAS DIP
1 can garbanzo beans (15 oz)
12 large garlic cloves, quartered
0.25 cup fresh lemon juice
1 cup extra-virgin olive oil
Minced fresh parsley (optional)
Red chile flakes (optional)
YOGURT DIP
1 cup plain yogurt
2 tbsp chopped fresh dill
1 tsp grated lemon peel
Fresh dill sprigs, for serving
Directions
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.
HUMUS DIP
5Drain 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.
6If desired, sprinkle the top with minced parsley and red chile flakes.
YOGURT DIP
7Mix the yogurt, dill, and lemon peel.
8Garnish the top with fresh dill.
Lamb Meatballs with Mediterranean Dips
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