Lamb Meatballs with Yogurt Sauce

Lamb Meatballs with Yogurt Sauce
Photo by Marcus Nilsson

Ingredients

  • ¼ cup finely chopped fresh Italian parsley
  • 1 Tbs. pine nuts
  • 1 lb. ground lamb shoulder
  • Kosher salt and freshly ground white pepper
  • ½ cup olive oil
  • 1 Tbs. ras el hanout, or more to taste
  • 1 Tbs. kosher salt, or more to taste
  • + 2 more ingredients
    • 2 cups Greek yogurt or labneh
    • 2 garlic cloves, finely chopped

Preheat the oven to 425°F. Set a rack on a baking sheet. Toast the pine nuts in a small skillet over medium heat for 3 to 4 minutes, stirring so that they don’t burn. Transfer to a plate to cool, then chop them. Put the lamb in a large bowl. Flatten it out, sprinkle the pine nuts, ras el hanout...

View full recipe at Fine Cooking

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