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Makes about 20 meatballs
Ingredients
For the dipping sauce
- 1 cup Greek yogurt, preferably full fat
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ¼ tsp ground coriander
- Kosher salt and freshly ground black pepper
- 1 1/2 Tbsp pomegranate molasses
- 2 Tbsp coarsely chopped roasted, salted pistachios
For the meatballs
- ½ cup plain panko bread crumbs
- ¼ cup coarsely chopped fresh parsley, more for garnish
- 3 Tbsp finely chopped roasted, salted pistachios
- 4 large garlic cloves, grated
- 2 tsp lemon zest
- 1 1/2 tsp Chinese five-spice powder
- Kosher salt
- ½ tsp crushed red pepper flakes, more to taste
- ½ tsp ground cumin
- ½ tsp dried oregano
- 1 large egg
- 1 lb ground lamb
TIPS:
- For moist tender meatballs: 1) Use a light touch when preparing the meatball mixture and shaping the meatballs. Don’t overmix. Don’t tightly pack the meatballs. 2) Roast quickly at high heat so the meatballs can get some browning on the outside while the insides stay juicy.
- Make-ahead Tip: Prepare the lamb mixture up to a day in advance and store it covered in the refrigerator. The meatballs can be rolled, covered, and refrigerated up to an hour in advance; let them come to room temperature before roasting.
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