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Lamb meatballs with yogurt tahini sauce and cucumber on a plate

Lamb Meatball with Yogurt-Tahini Sauce

Course: Appetizer
Servings: 24 meatballs
Author: Lisa Marie Todd


  • 1 pound ground lamb
  • 1/4 cup fresh Italian parsley finely chopped
  • 1/4 cup cilantro finely chopped
  • 1 tablespoon fresh mint chopped
  • 1/4 cup red onion finely chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper optional
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon rice flour
  • 1 egg lightly beaten
  • 1 tablespoon olive oil
  • 1 cucumber peeled and cut into 1/4” thick rounds

For the Sauce

  • 1/2 cup Greek yogurt
  • 1/2 cup tahini
  • 1 tablespoon fresh mint chopped
  • 1 tablespoon fresh cilantro chopped
  • 1 garlic clove minced
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 24 small toothpicks


  1. Preheat oven 375 degrees. Brush sheet pan with olive oil.

  2. In a large bowl, combine lamb, parsley, cilantro, mint, red onion cumin, paprika, salt, pepper, lemon juice, rice flour and egg.
  3. Using your hands, mix well. Form meat mixture into 1-inch meatballs.
  4. Place on sheet pan and bake for 30 - 35 minutes.

  5. In a small bowl, combine the yogurt, tahini, mint, cilantro, garlic, lemon juice, salt and pepper. Mix well.
  6. On a baking sheet or platter, lay out cucumber rounds.
  7. Spread a small amount of yogurt sauce on each cucumber. 

  8. Place a small piece of parsley on top of each round if desired. Top each cucumber round with a meatball and insert toothpick to hold it all together. Serve immediately.

Recipe Notes

Small toothpicks will hold everything together. You can substitute ground chicken or turkey meat for the ground lamb.