• Preparation Time: 20 minutes
• Cooking Time: 20 minutes
• Total Time: 40 minutes

For the Meatballs:

• 500g ground lamb
• 2 tablespoons Aleppo chilli flakes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3 garlic cloves, finely minced
• 1 small onion, finely chopped
• 30g fresh parsley, finely chopped
• 1 large egg
• 60g breadcrumbs
• Salt and pepper, to taste
• Olive oil, for frying

For the Lemon Herb Yogurt Sauce:

• 250g plain Greek yogurt
• 2 tablespoons fresh lemon juice
• 1 teaspoon Aleppo chilli flakes
• 1 tablespoon lemon zest
• 2 tablespoons mint
• 2 tablespoons dill
• Salt and pepper, to taste

Prepare the Meatball Mixture: In a large bowl, combine the ground lamb with Aleppo chilli flakes, cumin, coriander, garlic, onion, parsley, egg, breadcrumbs, salt, and pepper. Mix thoroughly until all ingredients are well blended.

Form the Meatballs: Shape the mixture into small balls, approximately the size of a golf ball.

Cook the Meatballs: Heat a drizzle of olive oil in a frying pan over medium heat. Add the meatballs and fry until evenly browned and cooked through, about 10-12 minutes. Turn regularly to ensure they cook evenly.

Prepare the Yogurt Sauce: While the meatballs are cooking, prepare the yogurt sauce. In a small bowl, combine Greek yogurt, lemon juice, Aleppo chilli flakes, lemon zest, mint, dill, salt, and pepper. Stir until well mixed.

Serve: Serve the hot meatballs with the lemon herb yogurt sauce drizzled over or on the side for dipping. Delicious with a side salad

• Calories: 310 kcal
• Protein: 19 g
• Fat: 22 g
• Carbohydrates: 9 g
• Fibre: 2 g
• Sodium: 220 mg