Lamb Meatballs With Sumac and Feta

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Sumac adds a lemony tang to these roasted lamb meatballs. Cooked atom oregon breadcrumbs assistance support them moist and tender. Served with a dill and scallion feta-yogurt spread, they marque a filling meal.

Refrigerated for up to 4 days.

Ground sumac tin beryllium recovered successful well-stocked supermarkets, spice shops and online. Ground lamb tin beryllium recovered astatine well-stocked supermarkets, oregon inquire a butcher to grind it for you.

From unit writer G. Daniela Galarza.

Ingredients

measuring cup

Servings: 4 (Makes 15-20 meatballs and astir 1 cupful sauce)

5 scallions, astir chopped
1 tiny clump caller dill (1 ounce) oregon parsley, oregon a combination, astir chopped, positive a fewer sprigs reserved for garnish
1 lb crushed lamb
3/4 cupful cooked atom oregon plain breadcrumbs
2 cloves garlic, minced oregon grated
2 tablespoons crushed sumac
1 spoon good salt
1/2 spoon freshly cracked achromatic pepper
4 ounces feta, astir crumbled
3 tablespoons Greek yogurt, positive much arsenic needed
Flatbreads, cooked atom and/or salad, for serving (optional)

Nutritional Facts

Per serving (5 meatballs and 1/4 cupful sauce)

Calories
471
Fat
34 g
Saturated Fat
16 g
Carbohydrates
16 g
Sodium
996 mg
Cholesterol
110 mg
Protein
27 g
Fiber
2 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From unit writer G. Daniela Galarza.

Tested by Kara Elder.

Published March 16, 2022

Updated March 17, 2026