Lamb Kefta with Herbed Yogurt

November 30th, 2010 § 0 comments

Serves 4

INGREDIENTS

For the Meatballs

1 pound ground lamb
4 cloves garlic, chopped fine
¼ cup red onion, chopped super fine
½ cup fresh mint, chopped fine
½ cup fresh cilantro, chopped fine
1 teaspoon ground cumin
½ teaspoon cinnamon
½ teaspoon allspice
1 teaspoon paprika
1 teaspoon salt
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten

For the Yogurt Sauce

2 cups plain Greek yogurt
½ cup fresh cilantro
1 teaspoon salt

PREPARATION

To assemble the meatballs, combine all ingredients except the eggs. Use hands to mix well, making sure all ingredients and spices are all combined. Form into 1-inch balls. Lamb meatballs can be either grilled over medium-high heat (turning until browned on all sides) or baked in a 375°F oven for approximately 30 minutes, rolling a few times to makes sure they are browned on all sides.

To make the yogurt sauce, combine all ingredients in a blender or use a hand held processor, and blend until smooth.

Serve meatballs with yogurt sauce, in pita sandwiches, or over Middle Eastern vegetables and couscous.

Tagged , , , , , , , , , , , , , , , , , , , ,

Comments are closed.

What's this?

You are currently reading Lamb Kefta with Herbed Yogurt at Recipes.

meta