Lamb & Beet Curry Meatballs with Yogurt
April 24, 2025 • 0 comments
In an effort to introduce small children to an array of flavors and textures these mild lamb, beet and curry meatballs fit the bill. They are bursting with flavors that will delight your youngest eaters and the adults in the crowd will quickly ask for the recipe. This is a great appetizer or side dish for a gathering with family and friends.
- Prep Time:
- Cook Time:
- Servings: 16 meatballs
Ingredients
- (1 pound) Ground Lamb
- (1 cup raw, chopped) Red Beets (1lb)
- (1 egg, whisked) 1 dozen - Brown Honest Yolk Chicken Eggs
- (1/2 cup) 1 quart - Greek A2/A2 Yogurt
- (2 cloves, chopped) 8oz - White Garlic
- (1 teaspoon) Fine Celtic Sea Salt, 8oz
- (1 cup) Beet Greens or Spinach
- (2 teaspoons) Curry Powder
- (1/2 teaspoon) Onion Powder
Directions
- Preheat the oven to 375F.
- Add the chopped beets, greens and garlic to the bowl of a food processor and pulse until everything is finely chopped.
- In a large bowl add the ground lamb, along with the chopped beet/greens mixture, curry powder, onion powder, salt and egg. Mix well with your hands. Form the mixture into uniform sized patties on a baking sheet. Bake in the oven until baked through. About 20 minutes.
- Serve with Greek yogurt for dipping.
Recipe courtesy of Andrea Bemis- Dishing up the Dirt.
