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Spicy Lamb Meatballs with Herbed Yogurt Dipping Sauce

Prep Time:
30 mins.
Cook Time:
30 mins.


  • 1¾ pounds ground American Lamb
  • 2 tablespoons vegetable oil
  • 11/2 cups sweet onions, finely minced
  • 2 tablespoons minced garlic
  • 4 tablespoons Moroccan Spice Blend, divided (recipe follows)
  • ½ cup dry bread crumbs
  • 2 large eggs, beaten
  • 2 teaspoons kosher salt
  • 1 tablespoon orange zest
  • ½ cup soy sauce
  • 3 tablespoons honey
  • 2-3 tablespoons chopped cilantro
  • 1 tablespoon Sriracha sauce
  • Shredded lettuce or scallion greens for garnish
  • 2 cups Spicy Yogurt Dipping Sauce (recipe follows)
Moroccan Spice Blend (makes ¼ cup)
  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon smoked paprika
  • 1½ teaspoons ground cinnamon
  • 1½ teaspoons ground black pepper
  • ¼ teaspoon ground red pepper
Spicy Yogurt Dipping Sauce (makes 2 cups)
  • ½ cup mayonnaise
  • ¼ cup chopped chives
  • ¼ cup chopped parsley
  • 1 tablespoon mashed roasted garlic
  • 1 tablespoon Dijon mustard
  • 1 cup plain Greek low-fat yogurt
  • 2 tablespoons white wine vinegar
  • Kosher salt and ground black pepper to taste


  1. For Moroccan Spice Blend, in a dry skillet, add cumin, coriander, paprika, cinnamon, black pepper, and red pepper. Cook over a low heat for several minutes until mixture begins to lightly smoke. Remove from heat; cool. Place in a covered container; hold until ready to use.
  2. For Herbed Yogurt Dipping Sauce, in a small food processor, pulse together mayonnaise, chives, parsley, garlic, and mustard until fairly smooth. Place in a bowl; whisk in yogurt, vinegar, salt and pepper. Cover; refrigerate.
  3. In a skillet, heat oil over medium-high heat; add onions and sauté 3 to 4 minutes until onions are golden brown. Stir in garlic; continue to cook 1 minute. Mix in 3 tablespoons Moroccan Spice Blend; continue to cook another 1 minute. Remove from heat; cool to room temperature.
  4. In a bowl, mix cooled onion mixture with bread crumbs, eggs, salt and orange zest. Mix in lamb; gently toss to incorporate well. Form into 36 1-ounce meatballs (a heaping 1 tablespoon). Evenly spread onto a parchment-covered baking sheet.
  5. Bake at 325°F for 30 minutes, turning at least once, or until meatballs are cooked through; remove from heat. 
  6. To serve, in a saucepan, heat soy sauce, honey, cilantro, Sriracha and 1 tablespoon Moroccan Spice Blend; bring to a simmer. Add cooked meatballs; simmer, stirring gently until coated. Keep warm. Serve hot accompanied by Herbed Yogurt Dipping Sauce, if desired.

Source: American Lamb Board