Greek·non-vegetarian·easy

Lamb Keftedes with Minted Yogurt and Charred Lemon

Name: Lamb Keftedes with Minted Yogurt and Charred Lemon
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 500g ground lamb; 1 small (about 100g) red onion, finely grated; 2 garlic cloves, minced; 2 tbsp fresh mint, chopped; 2 tbsp fresh parsley, chopped; 1 tsp dried oregano; 1/4 tsp ground cinnamon; 50g breadcrumbs; 1 egg, lightly beaten; 1 tsp sea salt; 1/2 tsp black pepper; 3 tbsp olive oil, for frying; 200g Greek yogurt; 1 lemon, halved; 1/2 cucumber, grated and squeezed

Imagine the sizzle of lamb hitting a hot grill, the air filled with oregano and garlic, and the promise of a cool, herby yogurt to dip each golden bite. These keftedes are my love letter to Greek tavernas, where simple ingredients become something magical. You'll mix ground lamb with onion, herbs, and a hint of cinnamon—that warm, unexpected spice that makes Greek meatballs sing. As they cook, the edges crisp while the inside stays juicy. Then you'll char lemon halves until they're smoky and caramelized, squeezing their bright, bitter-sweet juice over everything. It's a dish that begs to be shared, with warm pita, a rough Greek salad, and a glass of cold Assyrtiko. Trust me, once you've made these, you'll never look at a meatball the same way.

35 min(prep 20 + cook 15)

4 servings

520 kcal

Ingredients

ground lamb500g
red onion, finely grated1 small (about 100g)
garlic cloves, minced2
fresh mint, chopped2 tbsp
fresh parsley, chopped2 tbsp
dried oregano1 tsp
ground cinnamon1/4 tsp
breadcrumbs50g
egg, lightly beaten1
sea salt1 tsp
black pepper1/2 tsp
olive oil, for frying3 tbsp
Greek yogurt200g
lemon, halved1
cucumber, grated and squeezed1/2

Nutrition

520 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
In a large bowl, combine the ground lamb, grated onion, minced garlic, mint, parsley, oregano, cinnamon, breadcrumbs, beaten egg, salt, and pepper. Use your hands to mix until just combined—don't overwork it.
2
Shape the mixture into 12 oval 'cigar' shapes (traditional keftedes are elongated) and place them on a plate.
3
Heat olive oil in a large skillet over medium-high heat. Cook the keftedes in batches for 4-5 minutes per side, until deeply browned and cooked through. Transfer to a paper towel-lined plate.
4
Meanwhile, make the minted yogurt: combine Greek yogurt, grated cucumber, and a pinch of salt. Stir in 1 tbsp additional fresh mint if you have it.
5
Heat a dry cast-iron or regular skillet over high heat. Place the lemon halves cut-side down and cook for 2-3 minutes until charred and caramelized.
6
Serve the keftedes with the yogurt sauce, charred lemon halves for squeezing, and warm pita or a crisp Greek salad.

#lamb #meatballs #greek #grilled #mediterranean

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