Lamb Meatball Appetizers


  • 2 lbs lean ground lamb
  • 2 tsp ground
  • 3 tsp kosher salt
  • 2 tsp fresh mint, chopped
  • 1/4 cup scallions, minced
  • 1 tsp black pepper
  • 1/4 cup dry bread crumbs
  • 2 eggs lightly beaten
  • 1 cup sour cream
  • 1 tsp caraway seed

These little meatballs can be served as an appetizer with a variety of sauces of your choice.

  • Stir together the lamb, cumin salt, pepper, mint, scallions, bread crumbs and eggs. Combine until well blended.
  • Shape into 1 inch balls.
  • Place the meatballs on several foil covered baking sheet and bake uncovered in a preheated 425 degree oven until well browned. Reserve the meat juices.
  • In a bowl mix together the sour cream and caraway seed.
  • Serve meatballs along with the reserved juices in a chafing dish with the sour cream dip along side.

Print Recipe

No Comments

Leave a reply