Cured Lemon and Herb American Lamb Meatballs 

We’ve partnered with the American Lamb Board to bring you a delicious, summery take on meatballs! If you want to incorporate more American lamb into your family’s diet, ground lamb is a wonderful way to do it. Loaded with B vitamins and protein, you can feel good about what you are serving your family. Plus, you are supporting American lamb farmers. 

In this recipe the bright and surprising cured lemons make the lamb sing. You can also add them chopped to lots of other recipes such as dressings, stuffing, and vinaigrettes. You can even eat the rind with no problem after the cure. Dunk these delicious meatballs in creamy feta yogurt and enjoy alongside quick, tangy, pickled cucumbers. I like to serve mine with fresh flatbread or pita.

All opinions are my own.

Prep time 15 minutes 

Bake time 15-17 minutes 

Makes 16-20 golf ball-sized meatballs 

Cured lemons (adapted from Cook’s Illustrated) 

3 medium-sized lemons, thinly sliced, ends removed 

3 tablespoons sugar 

3 tablespoons kosher salt 

1/4 cup white vinegar 

1/3 cup olive oil 

Meatballs 

1 pound ground American lamb 

1 cup panko breadcrumbs 

1 egg 

1/4 cup chopped onions 

4-5 cured lemon slices, chopped 

1/4 cup chopped fresh dill

1/4 cup chopped fresh flat leaf parsley 

Salt and pepper to taste 

Creamy feta yogurt 

5-ounce container whole milk feta 

1 cup whole milk Greek yogurt 

3-4 slices cured lemons 

1/2 cup mixed fresh herbs: dill and flat leaf parsley 

1 small clove garlic 

Salt and pepper to taste 

1/4 cup heavy cream 

Tangy cucumber salad 

2-3 cups cocktail cucumbers, sliced into coins 

1/2 cup chopped dill 

1/4 cup sliced red onion 

2 tablespoons lemon juice 

1 tablespoon olive oil 

1 teaspoon honey 

1/2 cup white vinegar 

Salt and pepper to taste 

The lemons take 24 hours to cure, so prepare the cured lemons a day ahead of the other dish components.

1.     Slice the lemons as paper-thin as you can.

2.     In a large jar combine lemons, sugar, salt, and vinegar. Let stand for an hour. Once the sugar and salt dissolve, top with olive oil. Stir to combine. Store in the fridge 24 hours before using. These last up to 6 weeks in the fridge. 

3.     To make the meatballs, preheat oven to 425 degrees and line a baking sheet with parchment paper or foil. Mix all meatball ingredients in the work bowl of your stand mixer or mix by hand in a large mixing bowl.  

4.     Pinch golf ball-sized portions and roll between your palms to form the meatballs. Place each on the lined baking sheet.  

5.     Bake 15-17 minutes or until the balls are deeply browned and cooked through. USDA recommends ground lamb reach an internal temperature of 160F.  

6.     While the meatballs bake, make the yogurt and cucumber salad. Add all feta yogurt ingredients to a food processor and mix until smooth and creamy, roughly 2-3 minutes. Set aside. 

7.     Add all cucumber salad ingredients to a bowl and allow to marinate while the lamb cooks. 

8.     To assemble, smear the yogurt on a plate and top with hot meatballs, cucumber salad, and chive blossoms (if you have them). Enjoy!