Warm spices, fragrant herbs, and tender lamb come together in these Mediterranean-inspired meatballs, served with a cool cumin yogurt sauce that balances every bite. Whether arranged on a platter with warm pita, crisp vegetables, and fresh herbs for casual grazing or served as an elegant appetizer, they’re a natural choice for entertaining. The meatballs can be prepared well in advance and frozen, then simply reheated before serving. Pair them with the 2023 Knights Bridge Estate Cabernet Sauvignon, whose vibrant dark fruit, savory spice, and structured tannins beautifully complement the earthy richness of the lamb.
Mediterranean Lamb Meatballs with Toasted Cumin Yogurt
Pair with Knights Bridge Estate Cabernet Sauvignon
Makes about 30 meatballs
Lamb Meatballs
INGREDIENTS
- 2 pounds ground lamb
- 1 medium onion (about 12 ounces), finely minced
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh mint
- 1 cup chopped fresh parsley
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon cayenne pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1½ tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon white pepper
PREPARATION
Preheat the oven to 375°F. Line a sheet pan with parchment paper. In a large bowl, combine the ground lamb, onion, garlic, mint, parsley, rosemary, cayenne, nutmeg, cinnamon, salt, black pepper, coriander, and white pepper. Mix thoroughly until evenly combined. To check the seasoning, cook a small spoonful of the mixture in a sauté pan until cooked through. Taste and adjust the seasoning, if desired. Lightly oil your hands and roll the mixture into 1-inch meatballs. Arrange them on the prepared sheet pan, leaving about 1 inch between each meatball. Bake for 25 to 30 minutes, or until the internal temperature reaches 160°F. Serve immediately, or cool completely before storing in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Cumin Yogurt Sauce
INGREDIENTS
- 1 cup plain Greek yogurt
- ¾ teaspoon cumin seeds, toasted and ground
- ½ teaspoon kosher salt
- Pinch of freshly ground black pepper
- 2 teaspoons olive oil
- 1 garlic clove, finely grated
PREPARATION
In a small bowl, combine the yogurt, toasted ground cumin, salt, black pepper, olive oil, and grated garlic. Cover and refrigerate for at least 30 minutes, or preferably overnight, to allow the flavors to meld.
To Serve
Arrange the meatballs on a large platter with warm pita, butter lettuce leaves, sliced cucumbers, tomatoes, fresh mint, dill, and toasted cumin yogurt. Guests can build their own wraps or enjoy the meatballs as an appetizer with yogurt for dipping.
Recipe courtesy of Knights Bridge
Estate Chef Justin Wangler