Photo: Emiliano Vittoriosi
Lamb Meatballs with Cilantro Raita
12 ingredients
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Use a gentle touch when shaping the meatballs. This prevents the meat from compacting and absorbing warmth from your hands, ensuring light and tender results. Keep a bowl of water nearby and wet your hands occasionally to form smooth meatballs. The uncooked meatballs may be refrigerated for up to 4 hours; remove them 15 minutes before cooking. They can also be frozen for up to 1 month; thaw in the refrigerator before cooking.
Estimated Nutrition (whole recipe, rough)
734
Calories
53g
Protein
42g
Fat
35g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. olive oil, plus more for baking sheet
- 1 small yellow onion, minced
- 1 lb. ground lamb
- 2 eggs, lightly beaten
- 1/2 cup minced fresh flat-leaf parsley
- 2 Tbs. fine dried bread crumbs
- 1 tsp. ground cumin
- 4 large garlic cloves, minced
- 1 1/4 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1 cup plain yogurt
- 2 Tbs. finely chopped fresh cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes