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The appetizer, Mediterranean

Lamb and mint meatballs with yogurt sauce

These are small lamb meatballs flavored with mint and warm spices, served with a yogurt sauce, as a starter bite for 6 people. They take 35 minutes of active work, get shaped the night before, and finish baking just before guests arrive. They're easy to make, around €2.00 per person, and the trick is chopping the mint very fine and mixing it in by hand.

Small lamb meatballs scented with mint and warm spices, served with a cool yogurt sauce, a one bite trip to the Mediterranean.

Lamb and mint meatballs with yogurt sauce
For
6 people
Work
35 min
Total time
1 h
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€2.00
Calories per person
170 kcalcalculated by Kiloach, your weight coach

Ground lamb, warmed with cumin and a pinch of cinnamon, stays tender once rolled into small meatballs and baked until golden. Fresh mint, finely chopped and mixed directly into the meat, flavors every bite without you ever biting into a whole leaf. The yogurt sauce, bright with lemon and more mint, cools things down against the warm spices.

This is a starter bite that breaks from the usual routine, perfect for a dinner with friends in spring or summer, set out on the coffee table alongside other small nibbles. Kids like it too, since there's no chili or sharp spice, and the wooden picks make it easy to eat standing up, drink in hand.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps
  2. The same day 1 step
  3. Before the guests arrive 1 step, 14 min
  4. When it's time to serve 1 step

The night before, mix the meat mixture and shape all the meatballs, then keep them covered on a tray in the fridge. The same day, make the yogurt sauce ahead so the mint has time to infuse. Just before guests arrive, bake the meatballs in the oven, and when it's time to serve, skewer each one and arrange them with the sauce in a small bowl.

The ingredients

6 people

Butcher

  • Ground lamb 700 g

Fruits and vegetables

  • Onion 1
  • Garlic 2 cloves
  • Fresh mint 1 bunch
  • Lemon 1

Pantry

  • Ground cuminoften in the pantry 1 tsp
  • Cinnamonoften in the pantry 1 pinch
  • Breadcrumbsoften in the pantry 3 tbsp
  • Wooden picks 30
  • Saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Dairy

  • Egg 1
  • Greek yogurt 250 g

Allergens Gluten, Eggs, Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Mix the ground lamb with the finely chopped onion and garlic, half of the chopped mint, the spices, the egg, the breadcrumbs, salt, and pepper.

    Fry a small nugget of the mixture in a pan, taste it, and adjust the spices before shaping the rest.

  2. Shape about thirty small meatballs, arrange them on a tray, and cover with plastic wrap in the fridge.

    Wet your hands, the mixture sticks much less that way.

The same dayDuring the day, whenever you get a moment.

  1. Mix the yogurt with the remaining chopped mint, the lemon juice, salt, and pepper for the sauce, and keep it in the fridge.

    The mint infuses into the yogurt, so the sauce tastes better made ahead.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Bake the meatballs in the oven at 200°C until golden. 14 min

    Turn them halfway through cooking, so they brown on every side.

When it's time to serveThe final touches, right in front of your guests.

  1. Skewer each meatball and arrange them with the yogurt sauce in a small bowl.

    Keep them in the turned off oven with the door ajar, they stay warm and tender until serving.

Our tips to get it right

  • Chop the onion and garlic really fine, with a knife rather than a food processor, otherwise the mixture releases water and the meatballs fall apart during cooking.
  • Shape the meatballs all the same size, slightly smaller than a ping pong ball, so they all finish cooking at the same time with no raw center.
  • Space the meatballs apart on the baking sheet so they aren't touching, that way they brown on every side instead of steaming against each other.

The variations

  • Swap the lamb for ground beef, the meatballs will be slightly less fragrant but just as tender.
  • For a vegetarian version, replace the meat with mashed chickpeas mixed with a little chickpea flour, and bake a few minutes longer.
  • To save time, shape six larger patties instead of thirty meatballs, and serve them as a light main course with rice instead of as a starter bite.

What to serve it with

  • Hummus with warm pita bread
  • Fresh tabbouleh on the side
  • Iced mint tea

Storage

Raw meatballs keep 24 hours in the fridge, and cooked ones keep 2 to 3 days in a closed container. They freeze well raw, and can go straight into the oven without thawing first. Reheat them for a few minutes in the oven rather than the microwave, so they stay tender.

Questions about this recipe

Can you cook the meatballs in a pan instead of the oven?

Yes, over medium heat in a little oil, turning them regularly for about 10 minutes. The oven is still easier for a large batch, since every meatball cooks at the same time without much watching.

Can you use regular yogurt instead of Greek yogurt?

Plain yogurt works, but the sauce will be thinner and less creamy. Drain it in a strainer for a few minutes if you want to get closer to the thick texture of Greek yogurt.

How do you arrange the meatballs for a standing cocktail party?

Skewer each meatball on a wooden pick and stand them upright around the bowl of sauce, like flowers around a vase. Guests can grab one straight away, no plate or fork needed.

Can you double the recipe for more guests?

Yes, this recipe doubles easily, just bake the meatballs on two trays and switch their position in the oven halfway through. Make a bit extra yogurt sauce too, so there's enough to go around.

Can lamb and mint meatballs with yogurt sauce be made ahead?

Yes, it's even recommended. The recipe needs 35 min of work in total, split up like this, the day before, 2 steps, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make lamb and mint meatballs with yogurt sauce?

Allow 1 h in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in lamb and mint meatballs with yogurt sauce?

About 170 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does lamb and mint meatballs with yogurt sauce cost?

About €2.00 per person, that's €12.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Seafood paella The main dish

Mediterranean

Seafood paella

  • 50 min of work
  • Prepared the same day
  • Medium, €8.90 per person

620 kcalcalculated by Kiloach

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