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Herb Lamb Meatballs with Horseradish Dipping Sauce

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Course: Appetizer
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1 lb ground lamb
  • 1/3 cup breadcrumbs
  • 1 egg beaten
  • 2 cloves garlic minced
  • 2 tbsp fresh mint chopped
  • 1 tbsp fresh parsley chopped
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the sauce:
  • 1/2 cup sour cream
  • 2 tbsp prepared horseradish
  • 1 tsp lemon juice
  • salt to taste

Method
 

  1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment.
  2. Mix the lamb, breadcrumbs, egg, garlic, mint, parsley, cumin, salt and pepper — do not overwork.
  3. Roll into 24 small meatballs and space them on the sheet.
  4. Bake 18–20 minutes until browned and cooked through (160°F for ground meat).
  5. Stir the sauce ingredients together and serve alongside, warm or at room temperature.

Notes

The sauce keeps 3 days in the fridge. Meatballs can be baked a day ahead and reheated at 350°F for 10 minutes — add the sauce fresh. Serves 8 — 24 meatballs.