Description
These Mediterranean Lamb Meatballs with Lemon Sauce offer a flavorful blend of spices and herbs perfectly complemented by a tangy, creamy lemon sauce. Easy to prepare and baked to perfection, they make a delightful appetizer or main course with a fresh and vibrant touch.
Ingredients
For the Lamb Meatballs
- 1 lb. ground lamb
- 4 garlic cloves, minced
- 1/4 cup sweet onion, grated or very finely chopped
- 2 Tbsp. fresh parsley, finely chopped
- 2 Tbsp. fresh mint, finely chopped
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. cinnamon
- 1/2 tsp. allspice
- 1/4 tsp. cayenne pepper (optional for spice)
- 1/2 tsp. cloves
- 1/4 tsp. red pepper flakes (optional for spice)
- 1/2 tsp. oregano
- 1 egg, slightly beaten
- 1/3 cup regular breadcrumbs
- 1/3 cup milk, 1 or 2%
For the Lemon Sauce
- 3 large eggs
- Juice of 3 lemons
- 2 cups chicken broth, boiling
- Fresh dill, chopped
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350˚F. Lightly spray two baking sheets with nonstick spray or use silicone slip mats to prevent sticking. Set aside.
- Mix meatball ingredients: In a large bowl, combine the ground lamb, minced garlic, grated onion, chopped parsley and mint, salt, black pepper, cumin, coriander, cinnamon, allspice, cayenne pepper (if using), cloves, red pepper flakes (if using), oregano, beaten egg, breadcrumbs, and milk. Mix well by hand until fully incorporated.
- Form meatballs: Using a cookie scoop or teaspoon, shape the mixture into small meatballs and evenly place them on the prepared baking sheets.
- Bake meatballs: Bake in the preheated oven for 25 minutes or until the meatballs are cooked through and reach an internal temperature of 160˚F.
- Store leftovers: Once cooled, store any leftover meatballs in an airtight container in the refrigerator for up to 4 days.
- Prepare lemon sauce – temper eggs: In a medium bowl, whisk together the eggs and lemon juice until frothy. Slowly add 1/2 cup of boiling chicken broth while continuously whisking to temper the eggs and prevent curdling.
- Add remaining broth and cook sauce: Gradually pour in the remaining 1 1/2 cups of boiling broth, whisking constantly for about 1 minute more. Transfer the mixture to a medium saucepan and heat gently over low heat for about 5 minutes, stirring frequently. Avoid boiling to keep the sauce smooth and creamy.
- Serve: Pour the warm lemon dill sauce into a shallow serving bowl, add the baked lamb meatballs, and garnish with fresh parsley and dill. Enjoy immediately.
Notes
- For a spicier kick, include cayenne pepper and red pepper flakes as noted; otherwise, omit for milder flavor.
- Ensure the eggs are tempered properly with hot broth to prevent them from scrambling in the lemon sauce.
- Use fresh herbs for the most vibrant flavor in both meatballs and sauce.
- Meatballs can be frozen before or after baking; thaw and reheat thoroughly before serving.
- Monitor the internal temperature of the meatballs with a meat thermometer to ensure safe cooking.
- This sauce resembles a traditional Mediterranean egg-lemon (avgolemono) sauce, adding authentic regional flair.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
