GITA’S LAMB MEATBALLS WITH MINT YOGHURT DIP
by admin on Apr.22, 2009, under Gita's Recipes
This recipe is still a bit of a work in progress. This recipe is my own concoction, and the last time I made it, my husband thought that it needed a bit more spice. When I served these at a party though, everyone thought that they were spicy enough!! That’s why I have added the option of adding Moroccan seasoning, but you could really add any favourite seasoning. Greek or Italian seasoning would work well, but I like the smokiness of Moroccan spices.
Please be aware that an Australian tablespoon is 20mls (US & UK is 15mls), an Australian teaspoon is the same as the US & UK (5mls), and 1 cup is 250mls.
Ingredients
500 gms (1.1lb) lamb mince
1 small onion, finely diced
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh coriander, finely chopped
2 tablespoons fresh mint, finely chopped
1 teaspoon cardamom
Optional - 1 teaspoon Moroccan seasoning (if you want a bit more spice)
¼ cup buckwheat flour*
1 egg
1 teaspoon sea salt
½ teaspoon pepper
1-2 tablespoons olive oil
1 tablespoon butter
I like buckwheat flour as it gives the meatballs a great texture and flavour. If you don’t have buckwheat flour, plain or all-purpose flour will do.
Mint Yoghurt Dip
1 cup plain greek-style yoghurt
2 garlic cloves, finely chopped
2 tablespoons lemon juice
1 tablespoon finely chopped mint
1 tablespoon finely chopped coriander
Method
Thoroughly combine lamb mince, onion, herbs, spices, flour, egg & seasonings for meatballs.
Using a 15ml tablespoon, take a scoop of meatball mixture and shape into balls.
You should make about 40 meatballs.
Refrigerate (overnight if necessary) till ready to cook.
Heat oil and butter in a large frying pan over medium heat.
Cook meatballs, turning for 5 to 7 minutes or until browned and cooked through.
Serve meatballs with Mint Yoghurt Dip.
Method for Mint Yoghurt Dip
Place yoghurt, garlic, lemon juice, mint and coriander in a bowl.
Stir to combine.
Serve with meatballs.
April 22nd, 2009 on 7:36 pm
Sounds good. I think I’m more partial to the Greek flavoring (of course, cause I’m 1/2 Greek!!)
Have you tried the Tzatziki kind of sauce on this, rather than mint? I bet that would taste good too! I’m gonna definately try these. Thanks for posting.
April 22nd, 2009 on 7:43 pm
Hi Deanna, the Tzatziki would be fabulous with the meatballs. I love Tzatziki! My dip is a ‘put-together-quickly’ sort of thing, but if you make Tzatziki, then go for it! Have fun with it, and happy cooking!!!
April 23rd, 2009 on 6:59 am
That sounds so good!
I must try it. 
April 23rd, 2009 on 2:55 pm
sounds good! never had lamb before…gotta get my sis to try it she’s a waaaay better cook than me =)
April 23rd, 2009 on 3:50 pm
Hey Gita! Just tried the new recipe and it ROCKS!!! When are you getting your own cooking show? Iron Chef can’t top this! Lamb is a bit pricey here, but I used ground beef instead and it was still awesome. Thank you so much for sharing. Been a fan of the Newsboys forever, now I am a fan of yours, too. Blessings.
April 23rd, 2009 on 6:41 pm
I know this may sound like a silly question but, what is tzatziki? Sounds interesting…and I live in a very small community so I am still trying to find someplace to buy lamb…I can get almost every part to build a pig…seriously…pickled snout, ears, hocks, jowls, you name it but no lamb yet
Any ideas where I could go?
April 23rd, 2009 on 9:47 pm
Hi Kim, Tzatziki is a Greek/Middle Eastern Mint Yoghurt dip, which also includes cucumber, garlic & a little oil. You have to peel, slice & salt the cucumber; then drain it squeezing out all the excess liquid before adding it to the yoghurt, garlic & mint. It’s usually served as part of a meze meal (lots of small dishes served together - Middle Eastern version of an antipasta platter). My recipe was the quick-get-it-on-the-table-now version!!! LOL
April 23rd, 2009 on 9:54 pm
Hi Denise, I’m so pleased you enjoyed the recipe. There is absolutely no reason why you have to use lamb only. As an Aussie, because lamb is cheap here, I just do! Also try it with pork, or a combination of pork and beef. This might help you out too Kim, if you are having trouble finding lamb. I’m not really sure where you can source lamb. Duncan might be able to help here. Happy cooking!
April 24th, 2009 on 11:24 am
Thanks Gita, both of the dips sound so good…I will have to try it first with the beef before I do the lamb, until I find some that is, and actually the combination of pork and beef sound good. Or for a less fat maybe combine ground turkey with beef? I may try that and let you know how that works!! Thanks!!
April 25th, 2009 on 9:13 am
Looks interesting! I’ll have to try it sometime! I’ve never had meatballs with mint dip! =^)
April 25th, 2009 on 9:09 pm
Do you like the add of Gita’s recipes? Is this something that you would like to continue? We’re nearing the end of this tour. It has gone better than I ever expected. Looking forward to the summer festival season. We’ll see you out there…Much love…Duncan.
April 26th, 2009 on 9:54 am
Yes…as a matter of fact, even though I don’t have lamb, today we are having meatballs with both kinds of dipping sauces and the avacado and mango salad…So yes keep the recipes coming!!
April 26th, 2009 on 1:37 pm
Gita, just finished our salads and meatballs with dips…it was so delicious! No wonder Duncan brags on your food so much. So please if there are any recipes you come across, and I like the old family style recipes if you have any, please share them…we had a wonderful dinner today and it was different. not the same old thing…still trying to find a leg of lamb. All of the places that sell lamb in our area are 100 miles or more away…so I made the meatballs with mixture of beef and pork. they were very good!! Thank you so much!!!
April 27th, 2009 on 1:15 pm
Hi Kim, so pleased you enjoyed the meatballs and salad. Such a shame you are having so much trouble finding lamb!! Happy cooking and eating!!!
April 27th, 2009 on 7:27 pm
I know but I think we have a meat supplier just about 30 miles away that can maybe get some…I have to get a hold of them sometime this week. Why is it that lamb is so much cheaper in Australia? Is it that common of a meat there?
April 29th, 2009 on 7:53 am
Hurrah! Someone tried it with ground beef before I had to go out in the water alone, hehe.
I’m gonna make this tonight. Never had meatballs with yogurt so…we’ll see. 
May 1st, 2009 on 7:40 am
Hey Owan,
did you make the meatballs? We really liked them!! and the yogurt sauces were really good! There wasn’t a crumb left over either.
It was nice to do something different for a change and the salad was wonderful!!
Looking forward to more new recipes!!
May 6th, 2009 on 7:50 am
Gita, this recipe sounds very good. I’m not a fan of lamb, but I’d make these just to try it out.
p.s. I’ll bet you have to make a whole recipe just for Duncan. LOL
May 6th, 2009 on 9:32 pm
Definitely want to try this one. Lamb isn’t scarce around here, but it’s not as easy to get as beef & pork, so for sake of convenience & cost, I might go with a blend of beef & pork.
And Duncan - I love the add of Gita’s recipes here! Still can’t believe the tour is over - we had such fun seeing you in Bakersfield back in March. Might catch you again in August when you come back out to California! Hope you’re catching up on rest & hanging out with your family for a bit. Still watching my mailbox for the new CD - my poor mailman probably thinks I’m crazy, out there waiting for him every day!
Amy
May 7th, 2009 on 8:01 pm
Hey, Gita — and admin Dunny!
This looks so yummy. Nothing beats EnZed lamb; wish I could find it here in the States without paying too much. But then, I’d be happy just to *find* minced lamb up here. Any tips for doing it with beef or bison (aka buffalo) meat instead?
God bless!
May 12th, 2009 on 4:12 pm
Hi Susie, I haven’t cooked with bison meat, but beef is just fine here. I like a combination with a little pork, as it mellows the flavour of the beef, which allows the flavours of the seasonings to come through. Every recipe should be taken and amended to what suits you the best. Have fun with it. Does anyone have any requests for other recipes?? God bless.
June 6th, 2009 on 11:10 pm
Gita,
I think you should just share whatever recipe you care to share with us! Personally, I love Love LOVE desserts, so, and the more chocolate the better in my humble opinion!! So, what sort of chocolate yummies do you eat in Australia? If you’ve got any good chocolate recipes, feel free to share!!!
Deanna
June 13th, 2009 on 4:50 pm
Hi Deanna,
Just made a very yummy chocolate toblerone mousse for dessert for a dinner party last night. You just need toblerone chocolate, cream and eggs. My girlfriend always requests it!! It’s chocolatey, but it’s also very light and not too rich. A great summer dessert. I usually serve it with strawberries & whipped cream. Can you get toblerone chocolate? Gita
June 15th, 2009 on 7:56 am
Hi Gita,
Sounds excellent! Chocolate Mousse is one of my favorites!
Yes, we can get Toblerone……do share when you have the time!!
Deanna
June 27th, 2009 on 10:52 pm
Hi Gita,
What are the measurements in the Mousse? How many eggs, cream and do you use the whole lot of Toblerone? I’d love to try this one.
Thanks,
Deanna
July 1st, 2009 on 11:58 pm
Hi Deanna,
You are going to love this recipe if you like mousse. Will send Duncan the recipe to post. Happy cooking, Gita
July 2nd, 2009 on 9:59 pm
Thanks Gita! Hope he gets it up there soon!!
July 21st, 2009 on 1:44 pm
Duncan….any chance for that Mousse recipe posted soon? I know you’re busy…this is just a gentle reminder from a chocoholic who is being patient!
Thanks and enjoy your time with your family!
Deanna
July 22nd, 2009 on 8:56 pm
Awesome Deanna..i need to talk to my sister about that… = )
August 24th, 2009 on 1:03 pm
Hi Gita! whow! i never thought of using lamb for meatballs. i love lamb but no one else in the family does (good thing i live alone!) will definitely be trying this as well as the combo beef/pork version. my mom used to make a pork roast and a beef roast together in the same pan and it was the bomb! lamb is really easy to get here, and maybe this recipe will convince the rest of the family that it isn’t so baaaaaad….i think it was all those sunday lamb dinner’s at grandma’s house that did it…mint jelly included!
March 10th, 2010 on 6:52 am
thanks for that