Middle Eastern Sesame Lamb Meatballs

Recipe by
Total Time:
60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Saute Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Chicken Drumsticks with Indian Masala

Rate This Recipe


  • 1 pound ground lamb (10% fat)
  • 1 cup - fine fresh bread crumbs
  • 1 large egg, beaten lightly
  • 1/3 cup - minced onion
  • 1 large garlic clove, minced
  • 1.5 tsp - olive oil
  • 1/2 tsp - dried mint, crumbled
  • 1/4 tsp - ground allspice
  • 2 tbsp - dried currants
  • 1/4 cup - black sesame seeds
  • 1/4 cup - white sesame seeds, toasted lightly
  • 1 pinch - cinnamon
  • 1/2 tsp - salt
  • Accompaniment (Minted Yogurt Dip):
  • 2 cups - plain yogurt
  • 1/4 cup - packed fresh mint leaves, chopped
  • 1/2 tsp - salt

How to Make Middle Eastern Sesame Lamb Meatballs

  • To make meatballs:
  • In a small non-stick skillet, cook onion and garlic in oil over modely low heat.
  • Keep stirring until softened.
  • Transfer mixture to a bowl and stir in mint, salt, all spice, and cinnamon.
  • Add lamb, bread crumbs, egg, and currants and combine well.
  • Form level tbsp of lamb mixture into 1.25-inch meatballs, arranging on a tray as formed.
  • In a small bowl roll half of meatballs, 1 at a time, in a black sesame seeds until coated, transferring to a rack and set in a shallow baking pan.
  • Coat remaining meatballs with white sesame seeds in same manner, transferring to rack.
  • Meatballs may be prepared up to this point one day ahead and chilled, covered loosely.
  • Preheat oven to 450 degrees F.
  • Bake meatballs in a oven for 8-10 mins, or until golden.
  • To make yogurt dip:
  • In a fine sieve set over a bowl drain yogurt, covered and chilled for 3 hours.
  • Discard whey in bowl and transfer yogurt cheese to bowl.
  • Yogurt cheese may be made 2 days ahead and chilled, covered. Into yogurt cheese, stir mint and salt.