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Easy Lamb Meatballs with Cucumber Dill Dipping Sauce

By Paula Deen


Difficulty: Easy

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 10


Easy Lamb Meatballs

  • 2 lbs ground lamb
  • 1 tablespoon olive oil
  • 3/4 cup sweet onion, finely chopped
  • 1/2 cup pine nuts, toasted and finely chopped
  • 2 teaspoons ground cumin
  • 2 tablespoons fresh lemon juice
  • 3/4 cup bulgur wheat, soaked in 2 cups water
  • 1 tablespoon fresh dill, finely chopped
  • 1 large egg, beaten

Cucumber Dill Dipping Sauce

  • 1/2 cup Paula Deen Creamy Cucumber Dill Dressing
  • 1 1/2 cups Greek yogurt, strained
  • 1 tablespoon fresh lemon juice
  • 1/2 tablespoon fresh dill, finely chopped, plus more for garnish
  • salt, to taste
  • black pepper, to taste


Easy Lamb Meatballs

In a medium sauté pan, sauté 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.

Cucumber Dill Dipping Sauce

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.

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