Smoked Lamb Meatballs
Mediterranean lamb meatballs with yogurt sauce.
Jump to RecipeLamb meatballs pick up smoke beautifully while staying tender and juicy inside. The Mediterranean spices create incredible flavor, and the yogurt sauce provides cool, creamy contrast. These are perfect party food or a satisfying weeknight dinner.
These work great as appetizers for a party, or as a main course over rice or with pita bread. They're also wonderful in a sandwich or wrap. The versatility makes them a go-to recipe for various occasions.
Serve with warm pita, tzatziki, and a simple salad for a complete meal. They're also great over rice with vegetables. As appetizers, serve with toothpicks and the yogurt sauce on the side for dipping.
The spices here are Mediterranean-inspired but adaptable. Add harissa paste for North African heat. More cumin gives earthiness. Fresh herbs like mint or parsley add brightness. The lamb can handle bold seasonings.
Keep the meat mixture cold when forming the meatballs for easier handling. Don't pack too tightly or they'll be dense. The smoke time is short since they cook quickly. Rest briefly before serving.
Ingredients
Instructions
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1
Combine the ground lamb with breadcrumbs, egg, chopped parsley, cumin, and minced garlic. Mix gently until just combined.
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2
Form the mixture into golf ball-sized meatballs, rolling them between your palms. Place them on a sheet pan.
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3
Set your smoker to 275°F with cherry wood chunks for a light, fruity smoke.
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4
Arrange the meatballs on the smoker grate with space between each one. Smoke for 45-60 minutes until the internal temperature reaches 160°F. Check with an instant-read thermometer.
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5
Serve the meatballs with a cool yogurt-cucumber sauce and warm flatbread.