Easy Lamb Meatballs with Cucumber Dill Dipping Sauce Recipe by Paula Deen

Level: Easy

Time: 50 MINUTES

0 ratings


  • 2 lbs lamb, ground
  • 1 tablespoon olive oil
  • 3/4 cup sweet onion, finely chopped
  • 1/2 cup pine nuts, toasted and finely chopped
  • 2 teaspoons ground cumin
  • 3 tablespoons fresh lemon juice, divided
  • 3/4 cup bulgur wheat, soaked in 2 cups water
  • 1 1/2 tablespoons fresh dill, finely chopped and divided, plus more for garnish
  • 1 large egg, beaten
  • 1 1/2 cups Greek yogurt, strained
  • 1/2 Paula Deen Creamy Cucumber Dill Dressing


In a medium sauté pan saute onions in olive oil over medium heat until translucent. Meanwhile in a large bowl thoroughly combine lamb, pine nuts, cumin, 2 tablespoons lemon juice, bulgur wheat, 1 tablespoon dill and egg. Line a baking sheet with foil and roll out 1 1/2" balls placing them on baking sheet. Bake at 350° for 20 minutes.


While meatballs are baking, prepare yogurt sauce. In a small bowl, combine dressing, yogurt, remaining lemon juice and remaining dill. Salt and pepper to taste. Serve as a starter with dipping sauce on the side or over a nutty basmati rice with sauce over the top. Garnish with fresh dill.

Easy Lamb Meatballs with Cucumber Dill Dipping Sauce


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