Lamb Meatballs in Yogurt Sauce
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 202.1
- Total Fat: 15.6 g
- Cholesterol: 68.0 mg
- Sodium: 48.9 mg
- Total Carbs: 2.0 g
- Dietary Fiber: 0.1 g
- Protein: 10.9 g
View full nutritional breakdown of Lamb Meatballs in Yogurt Sauce calories by ingredient
Introduction
These savory lamb meatballs are perfect when served over pirogi, or maybe egg noodles (not included in nutritional calculations). These savory lamb meatballs are perfect when served over pirogi, or maybe egg noodles (not included in nutritional calculations).Number of Servings: 8
Ingredients
-
-1 lb of ground lamb
-1/2 cup breadcrumbs
-3 cloves garlic, finely minced
-1/4 cup onion, chopped
-1 large egg
-1/2 tsp cinnamon
-2 tsp paprika
-1/4 tsp ground allspice
-1/4 tsp ground coriander
-salt and pepper to taste
-1/2 cup nonfat plain yogurt
-1 Tbsp olive oil
Directions
First, prepare your meatballs. Mix the ground lamb with the egg, breadcrumbs, salt and pepper, garlic, and spices. Each meatball should take about a tablespoon of meat, and you should wind up with about 32 meatballs. Roll the balls using your hands, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the onion and cook until translucent. Then, add the meatballs. Cook until heated through and no pink is showing, stirring occasionally to ensure even cooking.
Remove the pan from the heat, and remove the meatballs to a separate plate (lay out on a layer of paper towels if you want to drain a little of the grease.) Now add the yogurt to the pan, stirring constantly as it melts into the meat drippings to make your sauce. Make sure that the pan is OFF the heat before you do this, or the yogurt will separate and the texture won't be pleasant.
Serving size is four meatballs. If you've made more or less than 32 meatballs, that's okay- just divide the number of meatballs by eight, and that is your serving size. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user LOUISATHELAST.
In a large skillet, heat the olive oil over medium heat. Add the onion and cook until translucent. Then, add the meatballs. Cook until heated through and no pink is showing, stirring occasionally to ensure even cooking.
Remove the pan from the heat, and remove the meatballs to a separate plate (lay out on a layer of paper towels if you want to drain a little of the grease.) Now add the yogurt to the pan, stirring constantly as it melts into the meat drippings to make your sauce. Make sure that the pan is OFF the heat before you do this, or the yogurt will separate and the texture won't be pleasant.
Serving size is four meatballs. If you've made more or less than 32 meatballs, that's okay- just divide the number of meatballs by eight, and that is your serving size. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user LOUISATHELAST.
