Easy Lamb Meatballs with Cucumber Dill Dipping Sauce
By Paula Deen
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Difficulty: Easy
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 10
Ingredients
Easy Lamb Meatballs
- 2 lbs ground lamb
- 1 tablespoon olive oil
- 3/4 cup sweet onion, finely chopped
- 1/2 cup pine nuts, toasted and finely chopped
- 2 teaspoons ground cumin
- 2 tablespoons fresh lemon juice
- 3/4 cup bulgur wheat, soaked in 2 cups water
- 1 tablespoon fresh dill, finely chopped
- 1 large egg, beaten
Cucumber Dill Dipping Sauce
- 1/2 cup Paula Deen Creamy Cucumber Dill Dressing
- 1 1/2 cups Greek yogurt, strained
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon fresh dill, finely chopped, plus more for garnish
- salt, to taste
- black pepper, to taste
Directions
Easy Lamb Meatballs
In a medium sauté pan, sauté onions in olive oil over medium heat until translucent. Meanwhile in a large bowl thoroughly combine lamb, pine nuts, cumin, 2 tablespoons lemon juice, bulgur wheat, 1 tablespoon dill and egg. Line a baking sheet with foil and roll out 1 1/2″ balls placing them on baking sheet. Bake at 350 °F for 20 minutes.
Cucumber Dill Dipping Sauce
While meatballs are baking, prepare yogurt sauce. In a small bowl, combine dressing, yogurt, remaining lemon juice and remaining dill. Salt and pepper to taste. Serve as a starter with dipping sauce on the side or over a nutty basmati rice with sauce over the top. Garnish with fresh dill.
