Madzoon: Lamb Meatballs with Yogurt

If you love yogurt with cucumber and dill, this recipe is for you! The Armenian word for yogurt is “madzoon,” and I’m so used to hearing my mom say it! It pairs well with the grandpa salad and olive oil and balsamic vinegar dressing. It’s one of my favorite combinations!

Prep Time: 15 Minutes Cook Time: 15 minutes Total Time: 30 Minutes

Ingredients:

1 lb ground lamb

4 garlic cloves, finely chopped

1/2 onion, minced

1/4 cup parsley, chopped

1 tsp Turkish seasoning (cumin works, too)

1 tsp salt

1/2 tsp pepper

1 Tbsp olive oil

1 cup whole fat Greek yogurt

1/2 Armenian cucumber, chopped

1 tsp fresh dill, chopped

Instructions:

1. Preheat the oven to 375 degrees. Mix together the ground lamb, two garlic cloves, onion, parsley, salt and pepper in a bowl.

2. Create meatballs with your hands and set aside. Heat 1 Tbsp of olive oil in a skillet. When the oil glistens, add the meatballs and sear 1-2 minutes on each side until golden brown. Transfer the meatballs to a baking sheet and bake for 10-15 minutes until they are cooked through. (Another option is to sear them in the pan on medium heat until they are cooked through.)

3. Combine yogurt, the rest of the garlic and dill together in a bowl, mix thoroughly and set aside.

4. Serve the meatballs with yogurt and chopped parsley on top, if desired. Enjoy!