Double the recipe, freeze half after cooking, thank yourself later.
Beef & Lamb Meatballs
Chef Georgie Johnson
22 meatballs
1 hours 20 minutes
15 minutes
Mediterranean
Appetizers
A kitchen scale is your friend, but especially with this recipe. At 1.5 oz each, you'll get 22 meatballs. If you're just eyeballing, you might not.
Ingredients
1 pound ground lamb
1 pound ground beef
4 tbsp Greek yogurt, 2% or 5%
2 tsp cumin
2 tsp salt
2 cloves finely minced garlic
2 tsp dried oregano (optional)
2 tsp dried basil (optional)
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Measuring Spoons
Directions
To a large bowl, add the yogurt and spices, whisking until incorporated. Add the beef and lamb and gently fold into the yogurt mixture. Set in the fridge for 1 hour to let flavors develop.
When you’re ready to cook them, preheat your oven to 350°F. Line a baking sheet with aluminum foil or parchment paper, set aside.
Place a small plate on a kitchen scale and tare. Using a spoon or your hands, scoop out portions of the mixture and weigh. You’re aiming for 1.5 oz, or just under 43 grams per meatball.
Roll each meatball in your hands until spherical, and place on the baking sheet. Space them out evenly.
Bake at 350°F for 15 minutes. Check doneness by breaking one open, it should be tender and opaque.
Serve warm or at room temperature.