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Lamb Kofta with Greek Yogurt Sauce
Serve with rice and a simple Greek salad!
Prep Time
30
minutes
minutes
Cook Time
10
minutes
minutes
Chill Time
30
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
4
servings (4 meatballs per serving)
Calories
356
kcal
Author
RecipeGirl.com
Course
Main Course
Cuisine
Greek
Keyword
lamb, meatballs, yogurt sauce
Ingredients
LAMB MEATBALLS
1
pound
ground lamb
1
tablespoon
minced garlic
1
tablespoon
grated onion
1
tablespoon
finely chopped fresh mint
1
teaspoon
coriander
1
teaspoon
ground cumin
½
teaspoon
ground ginger
½
teaspoon
sea salt
¼
teaspoon
black pepper
⅛
teaspoon
cayenne pepper
YOGURT DIPPING SAUCE
½
cup
plain nonfat Greek yogurt
1
tablespoon
finely chopped fresh mint
1
teaspoon
freshly squeezed lemon juice
½
teaspoon
ground cumin
½
teaspoon
minced garlic
⅛
teaspoon
cayenne pepper
⅛
teaspoon
sea salt
⅓
cup
minced, peeled cucumber
Instructions
LAMB MEATBALLS
In a medium bowl, combine all of the lamb ingredients and mix well.
Form the mixture into golf ball-sized ovals and attach each to a small skewer. Set on a nonstick baking sheet.
Refrigerate for at least 30 minutes before grilling.
YOGURT DIPPING SAUCE
In a small bowl, whisk together all sauce ingredients except the cucumber. Once all is well combined, stir in the cucumber.
Cover and refrigerate until ready to serve.
GRILLING
Grill the meatballs on all sides, either on your outdoor grill or using an indoor grill pan on the stove. This should take about 10 minutes.
Serve with the Greek yogurt sauce for dipping.
Notes
These also make a great appetizer. Serve meatballs on the skewers with dipping sauce on the side.
Nutrition
Serving:
1
serving
|
Calories:
356
kcal
|
Carbohydrates:
5
g
|
Protein:
22
g
|
Fat:
27
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
0.003
g
|
Cholesterol:
84
mg
|
Sodium:
444
mg
|
Potassium:
408
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
398
IU
|
Vitamin C:
5
mg
|
Calcium:
84
mg
|
Iron:
3
mg