dinner · everyday
Skillet lamb meatballs with lemon yogurt
Cumin-scented lamb meatballs browned in a skillet and set over garlicky lemon yogurt. A soaked panko binder keeps them tender.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
Contains milk and wheat.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Soak the panko in the milk for 3 minutes. Grate one garlic clove into it and mix with the ground lamb, cumin and salt, just until combined.
-
2
Shape into ten balls and flatten them slightly. Heat the oil in a skillet over medium heat.
-
3
Brown the meatballs, turning every few minutes, until the center reaches 71°C (160°F). Move them to a warm plate.
-
4
Grate the other garlic clove into the Greek yogurt, squeeze in some lemon juice and spoon onto plates. Top with the meatballs and serve with lemon wedges.
