Lamb Meatballs in Warm Yogurt Sauce with Red-Pepper Butter

Name: Lamb Meatballs in Warm Yogurt Sauce with Red-Pepper Butter
Ingredients: 1 pound ground lamb; 1 large egg, lightly beaten; 1 ⁄ 2 cup fine fresh bread crumbs; 1 ⁄ 2 cup finely minced yellow onion; 1 teaspoon dried oregano; 1 teaspoon kosher or sea salt; 1 ⁄ 2 teaspoon toasted and ground cumin seeds (see note); Freshly ground black pepper; 1 tablespoon extra-virgin olive oil; 1 cup chicken broth; 2 cups plain whole-milk yogurt; 2 cloves garlic, grated or finely minced (see note); 2 tablespoons chopped fresh dill, plus more for garnish; 1 tablespoon minced fresh mint; 2 teaspoons unsalted butter; 1 ⁄ 2 teaspoon medium-hot coarsely ground red pepper such as Aleppo or Maras¸ pepper (see note), or hot paprika

andrewzimmern.com

Lamb meatballs simmer in warm yogurt sauce with red-pepper butter, perfect for special occasions or a flavorful weeknight dinner. Serve with bulgur or noodles.

View full recipe on andrewzimmern.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at andrewzimmern.com.

Share this recipe:

Cooking tools:

Microplane
Spice grinder
Skillet
Saucepan
Mixing bowl
Whisk
Wooden spoon
Slotted spoon
Soup spoon
Plate
Serving bowl
Stove
Chef's knife
Cutting board
Measuring cup
Measuring spoon

Ingredients

1 pound ground lamb
1 large egg, lightly beaten
1 ⁄ 2 cup fine fresh bread crumbs
1 ⁄ 2 cup finely minced yellow onion
1 teaspoon dried oregano
1 teaspoon kosher or sea salt
1 ⁄ 2 teaspoon toasted and ground cumin seeds (see note)
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 cup chicken broth
2 cups plain whole-milk yogurt
2 cloves garlic, grated or finely minced (see note)
2 tablespoons chopped fresh dill, plus more for garnish
1 tablespoon minced fresh mint
2 teaspoons unsalted butter
1 ⁄ 2 teaspoon medium-hot coarsely ground red pepper such as Aleppo or Maras¸ pepper (see note), or hot paprika