# What You’ll Need:
→ Lamb Meatballs
01 - 1 lb ground lamb
02 - 2 garlic cloves, finely minced
03 - 1 small onion, finely grated
04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tbsp fresh mint leaves, finely chopped
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1/2 tsp ground cinnamon
09 - 1/2 tsp smoked paprika
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - 1 large egg
13 - 1/3 cup breadcrumbs (gluten-free if required)
14 - 2 tbsp olive oil (for frying)
→ Zaatar Yogurt Sauce
15 - 1 cup plain Greek yogurt
16 - 1 tbsp zaatar spice blend
17 - 1 tbsp extra virgin olive oil
18 - 1 tbsp lemon juice
19 - 1/2 tsp salt
20 - 1 small garlic clove, grated
→ To Serve
21 - Fresh parsley or mint, chopped
22 - Lemon wedges
23 - Warm pita or flatbread (optional)
# How to Make It:
01 - In a large bowl, mix ground lamb, minced garlic, grated onion, parsley, mint, cumin, coriander, cinnamon, smoked paprika, salt, black pepper, egg, and breadcrumbs until combined.
02 - With wet hands, form the mixture into 16 to 18 small meatballs, approximately 1 tablespoon each.
03 - Heat olive oil in a large skillet over medium heat. Fry meatballs in batches for 8 to 10 minutes, turning occasionally, until evenly browned and cooked through. Drain on paper towels.
04 - Whisk together Greek yogurt, zaatar, olive oil, lemon juice, salt, and grated garlic in a small bowl until smooth.
05 - Arrange meatballs on a serving platter. Drizzle with zaatar yogurt sauce, sprinkle chopped herbs on top, and garnish with lemon wedges. Serve alongside warm pita or flatbread if desired.
