Herb-Stuffed Meatballs with Cucumber Yogurt Sauce

Serves 6

For Meatballs:
1 1/2 lb all natural ground beef (or lamb, or a 50/50 mix)
3 cloves garlic, minced
1 handful of chopped mint
1 handful of chopped parsley
4 scallions, chopped
2 teaspoons olive oil
1/2 lemon


For Cucumber Yogurt Sauce:
8 Persian cucumbers, seeded, grated, and squeezed of excess liquid
1 cup of Greek yogurt
juice from 1 lemon
1/3 cup of walnuts, ground to a fine meal (store-bought almond meal is a great substitute)
Maldon salt


To make the Meatballs:
Mix together the beef, garlic, mint, parsley, and scallions.  Season with a teaspoon or two of salt and a few grinds of pepper. Shape into balls, about the size of golf balls.

Pour a swirl of olive oil into a large saute pan over high heat. Add the meatballs and cook til nicely browned on all sides and cooked through, 8-10 minutes. Transfer to a serving dish and deglaze the hot pan with a heavy squeeze of lemon. Pour over the meatballs and serve alongside cucumber yogurt sauce (recipe following), toasted lavash, and a fresh green salad.

To make the Cucumber Yogurt Sauce:
Stir together all of the ingredients.  Finish with a sprinkle of Maldon salt and a twist of black pepper.


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