Smoked Lamb Meatballs
Mediterranean lamb meatballs with yogurt sauce.
Jump to RecipeLamb meatballs pick up smoke beautifully while staying tender and juicy inside. The Mediterranean spices create incredible flavor, and the yogurt sauce provides cool, creamy contrast. These are perfect party food or a satisfying weeknight dinner.
These work great as appetizers for a party, or as a main course over rice or with pita bread. They're also wonderful in a sandwich or wrap. The versatility makes them a go-to recipe for various occasions.
Serve with warm pita, tzatziki, and a simple salad for a complete meal. They're also great over rice with vegetables. As appetizers, serve with toothpicks and the yogurt sauce on the side for dipping.
The spices here are Mediterranean-inspired but adaptable. Add harissa paste for North African heat. More cumin gives earthiness. Fresh herbs like mint or parsley add brightness. The lamb can handle bold seasonings.
Keep the meat mixture cold when forming the meatballs for easier handling. Don't pack too tightly or they'll be dense. The smoke time is short since they cook quickly. Rest briefly before serving.
Ingredients
Instructions
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1
Mix all meatball ingredients. We recommend Killer Hogs BBQ Rub for best results.
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2
Form into golf ball-sized balls.
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3
Smoke at 275°F for 45-60 minutes.
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4
Internal temp should reach 160°F. Use an instant-read thermometer for accuracy.
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5
Serve with yogurt sauce.