Lamb Meatballs Recipe with Red Pepper Butter

Make succulent Mediterranean cuisine at home with these flavorful, hearty meatballs bathed in creamy red pepper butter.

From “Yogurt”
November 2015

  • Add a flourish of flavor to your table with this recipe for Lamb Meatballs.
    Photo by Eva Kolenko
  • “Yogurt,” by food writer Janet Fletcher, is full of contemporary recipes that take inspiration from the culinary traditions of Greece, Turkey, Lebanon, Syria, Iran, India and beyond.
    Cover courtesy Ten Speed Press

Yield: Serves 4 to 6

Celebrate the versatility of a dairy superstar with recipes from Yogurt (Ten Speed Press, 2015) by Janet Fletcher. With a strong interest in probiotics and natural foods, the DIY craze, and the popularity of commercial Greek yogurt, this book is a guide to purchasing, making and cooking with yogurt. The following recipe for lamb meatballs is loaded with flavor. 

A gem of a recipe from the Eastern Mediterranean kitchen, these succulent meatballs bathe in a sauce that will have you scraping the bowl. I have seen similar recipes for whole lamb shanks or chunks of shoulder, but meatballs cook more quickly. They are browned first, and then simmered in broth, but the magic happens just before serving, when yogurt and a beaten egg are whisked in to thicken the juices. Sizzling red-pepper butter provides a final flourish. Serve with bulgur or rice pilaf, or with egg noodles.

Lamb Meatballs Recipe with Red Pepper Butter


• 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
• Freshly ground black pepper

• 1 tablespoon extra-virgin olive oil
• 1 cup chicken broth
• 2 cups plain whole-milk yogurt
• 1 large egg, lightly beaten
• 2 cloves garlic, grated or finely minced (see below)
• 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 below), or hot paprika
• 1/2 teaspoon toasted and ground cumin seeds


1. To make the meatballs: Combine all the ingredients and mix well with your hands. Shape into 24 balls, dipping your hands in cold water as needed to keep the mixture from sticking.

2. Heat a 12-inch skillet over medium heat. Add the olive oil and swirl to coat. When the oil is hot, add the meatballs; they should fit in a single layer. Fry gently, turning the meatballs with two soup spoons so they brown on all sides, about 5 minutes. Using a slotted spoon, transfer the meatballs to a plate. Pour off and discard any fat in the skillet.

3. Return the skillet to medium-high heat and add the broth. Stir with a wooden spoon to scrape up any browned bits on the bottom of the skillet and simmer until they dissolve. Return the meatballs to the skillet, cover, and reduce the heat to maintain a gentle simmer. Cook for 10 minutes, and then transfer the meatballs to a plate using a slotted spoon.

4. In a large bowl, whisk together the yogurt, egg, garlic, dill, and mint. Slowly whisk in about 1/2 cup of the hot broth to warm the yogurt, and then pour the yogurt mixture into the skillet. Cook over medium-low heat, stirring with a wooden spoon, until the sauce visibly thickens and just begins to simmer. Add salt and pepper to taste. Return the meatballs to the skillet and turn to coat them with the sauce. Cover and simmer gently until hot.

5. Divide the meatballs and sauce among 4 to 6 warmed bowls. Put the butter in a small saucepan or butter warmer and set over medium heat. When the butter melts, add the red pepper and cumin and swirl the pan until the butter foams and sizzles and the pepper’s aroma rises. Drizzle each portion with some of the red-pepper butter. Garnish with chopped dill.

Grating versus Mincing Garlic

I typically use a Microplane‚ a rasp-style grater available at kitchenware stores‚ when adding garlic to yogurt. You can also mince the garlic finely with a knife‚ but I find that grated garlic infuses the yogurt better. It practically dissolves‚ so you don’t perceive any little bits of garlic in the yogurt. However‚ for a dish with sautéed garlic‚ I prefer to mince it‚ as grated garlic produces too strong a flavor.

Maras and Aleppo Pepper

Aleppo pepper is from Syria (though also grown in Turkey)‚ Maras pepper is from Turkey‚ but both of these coarsely ground red peppers have a fruity‚ earthy flavor and a medium-low to medium level of heat. Keep in a tightly sealed jar in the refrigerator or freezer up to 6 months.

More from Yogurt

Chilled Avocado Soup Recipe
Greek Yogurt Panna Cotta Recipe

Reprinted with permission from Yogurt, by Janet Fletcher, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.

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