Lamb Meatballs With Dilled Carrots

These are not your average spaghetti-and-meatballs meatballs. In fact, they are more like a Greek gyro in meatball form. A mix of lamb, tangy Feta cheese, and breadcrumbs create the base of the savory bites, which are served with a refreshing dill-yogurt sauce for a cooling contrast. Not up for making meatballs on a weeknight? Make them ahead of time and re-heat when cravings strike—you can refrigerate the cooked meatballs for up to two days, or freeze for one month. Just reheat and serve with the yogurt sauce, or add to a pita with chopped cucumber for a quick, Mediterranean-inspired sandwich.

lamb-meatballs-dilled-carrots
Photo by Gentl & Hyers
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  • Makes 4
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    Nutritional Information

    Per Serving

    • Calories 597 calories
    • Fat 40 g
    • Sat Fat 18 g
    • Cholesterol 171 mg
    • Sodium 809 mg
    • Protein 37 g
    • Carbohydrate 23 g
    • Sugar 9 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 208 mg
These are not your average spaghetti-and-meatballs meatballs. In fact, they are more like a Greek gyro in meatball form. A mix of lamb, tangy Feta cheese, and breadcrumbs create the base of the savory bites, which are served with a refreshing dill-yogurt sauce for a cooling contrast. Not up for making meatballs on a weeknight? Make them ahead of time and re-heat when cravings strike—you can refrigerate the cooked meatballs for up to two days, or freeze for one month. Just reheat and serve with the yogurt sauce, or add to a pita with chopped cucumber for a quick, Mediterranean-inspired sandwich.

Ingredients

  1. Check 1 pound small carrots
  2. Check 2 teaspoons extra-virgin 
olive oil
  3. Check ¾ teaspoon kosher salt, divided
  4. Check pound ground lamb
  5. Check 2 ounces Feta cheese, crumbled (about ½ cup)
  6. Check ½ cup dried bread crumbs
  7. Check 1 large egg, lightly beaten
  8. Check 2 teaspoons chopped 
fresh dill
  9. Check 1 cup plain Greek yogurt
  10. Check tablespoons each fresh lime juice and lime zest

Directions

  1. Preheat oven to 400°F. Peel the carrots and toss with the oil and ½ teaspoon of the salt; transfer to a baking sheet. Roast until tender and lightly browned, 15 to 20 minutes.
  2. Meanwhile, combine the lamb, Feta, bread crumbs, and egg in a large bowl. Shape the mixture into 20 (1¾-inch) meatballs.
  3. Toss the roasted carrots with the dill and transfer to a bowl. Set oven to broil with the oven rack 6 to 10 inches from heat. Broil the meatballs on a foil-lined baking sheet until cooked through, 8 minutes.
  4. Combine the yogurt, lime juice, lime zest, and the remaining salt. Serve with the meatballs and carrots.