Ingredients
Scale
- 1 pound ground lamb (85/15 fat ratio)
- 2 tablespoons Greek yogurt
- 1 tablespoon fresh garlic, minced
- 1 teaspoon Diamond Crystal kosher salt
- 0.5 teaspoon freshly cracked black pepper
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 0.5 cup fresh cilantro, finely chopped
- 2 tablespoons extra-virgin olive oil
- 0.25 cup water (for steaming)
Instructions
- In a medium mixing bowl, combine the ground lamb, Greek yogurt, minced garlic, salt, pepper, onion powder, cumin, and fresh cilantro until well-distributed.
- Use a 1.5-tablespoon scoop to measure out uniform portions onto a clean plate, aiming for approximately 16 meatballs.
- Wet your hands slightly with cool water and roll each portion into a smooth, round ball.
- Heat the olive oil in a large 12-inch skillet over medium-high heat until fragrant and shimmering.
- Add the meatballs to the skillet in a single layer, avoiding overcrowding.
- Cook while turning frequently for about 5 minutes until a deep, golden brown crust forms.
- Lower the heat and carefully pour 0.25 cup of water into the skillet.
- Cover with a tight-fitting lid and steam for 2 to 3 minutes until cooked through.
- Remove from the skillet with a slotted spoon and serve immediately.
Notes
- Ensure your hands are damp when rolling to prevent the meat mixture from sticking.
- Keep the meatballs in a single layer in the pan to ensure an even, consistent sear.
- If the oil begins to smoke during the initial sear, reduce heat slightly before adding the water.
- Prep Time: 10
- Cook Time: 10
- Category: Ground Lamb
- Method: Pan-searing and Steaming
- Cuisine: Mediterranean