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Easy Lamb Meatballs with Cucumber Dill Dipping Sauce

By Paula Deen
  • Prep time: 30 minutes
  • Cook time: 30 minutes
  • Servings: 30

Ingredients

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

Directions

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 °F 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.