Lamb meatballs with potatoes, cranberries, yogurt, and mint
Tender and flavorful lamb meatballs served with roasted potatoes and cranberries, topped with a tangy yogurt sauce and refreshing mint.
Instructions
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Prepare the Lamb Meatballs
- In a mixing bowl, combine ground lamb, breadcrumbs, egg, onion, garlic, mint, and spices. Mix until evenly combined. Form the mixture into small meatballs and set aside.
- Prepare the Lamb Meatballs
- In a mixing bowl, combine ground lamb, breadcrumbs, egg, onion, garlic, mint, and spices. Mix until evenly combined. Form the mixture into small meatballs and set aside.
- Cook the Meatballs and Potatoes
- In a skillet over medium heat, cook the meatballs in olive oil until browned on all sides and cooked through. Remove from skillet and set aside.
- In the same skillet, add the potatoes and cook until golden and crispy.
- Make the Yogurt Sauce
- In a small bowl, mix together yogurt, mint, garlic, lemon juice, and a pinch of salt and pepper to taste.
- Voilà!
- Serve the meatballs on a bed of the crispy potatoes. Top with dried cranberries, a drizzle of the yogurt sauce, and a sprinkle of fresh mint.
Recipe notes
- Meatballs: If the lamb mixture is too sticky to form meatballs, you can add more breadcrumbs. If it's too dry, add a little more egg. For extra flavor, consider adding feta cheese to the meatball mixture.
- For crispier potatoes, make sure not to crowd the skillet while cooking them.
- Yogurt Sauce: If you're not a fan of mint, you can switch it out for dill or parsley.
- Leftovers can be stored in the refrigerator in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.
Ingredients
Scaled from 1 serving
Measurement system
- 1 lb ground lamb
- ½ cup breadcrumbs
- 1 egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup fresh mint, finely chopped
- pinch Salt and pepper to taste
- 2 tablespoons olive oil
- 4 medium potatoes, chopped into cubes
- 1 cup yogurt
- Juice of 1 lemon
- ¼ cup dried cranberries