Lamb Meatballs with Lemon Mint Yogurt Sauce

Posted by Jenni Harris on Feb 17, 2017 12:22:00 PM




  • 2 lb White Oak Pastures Ground Lamb
  • 2 White Oak Pastures Pastured Eggs
  • 1/3 cup green onion
  • 2 tbsp fresh mint, finely chopped
  • 1 tsp cayenne
  • Salt to taste
  • 2 tbsp White Oak Pastures Lamb spice rub
  • 1/3 cup bread crumbs (optional)
  • 1 cup yogurt
  • 2 lemon juice & zest
  • 1/4 tsp white pepper


Combine first five ingredients in mixing bowl and mix until well combined. Cover Lamb mixture and allow to rest in refrigerator. While you wait for the lamb to rest, combine the remaining ingredients in a mixing bowl and mix until well combined, Allow the yogurt mixture to rest for a minimum of 1 hour for flavors to develop. Form lamb mixture into 2oz balls and place on a lined or greased baking sheet. Bake at 425F for 4-5 minutes or until cooked all the way through. Remove meatballs to platter and serve with yogurt sauce. Or serve on Naan with shredded lettuce, tomato, onion and feta for a delightful flatbread sandwich.

Non-dairy Grassfed Beef Tallow Butter Substitute Tallow Be Thy Name. Certified Grassfed. Ecological Outcome Verified. Animal Welfare Certified.
Bacon-wrapped pasture-raised chicken legs and smoked sugar-free bacon. Ecological Outcome Verified, non-GMO and Animal Welfare Certified.

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