Lamb Meatballs with Cilantro Raita

Use a gentle touch when shaping the meatballs. This prevents the meat from compacting and absorbing warmth from your hands, ensuring light and tender results. Keep a bowl of water nearby and wet your hands occasionally to form smooth meatballs. The uncooked meatballs may be refrigerated for up to 4 hours; remove them 15 minutes before cooking. They can also be frozen for up to 1 month; thaw in the refrigerator before cooking.
Average Customer Rating:
4 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Lamb Meatballs with Cilantro Raita
Review 1 for Lamb Meatballs with Cilantro Raita
4 out of 5
4 out of 5
pittsburgh, pa
December 26, 2011
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
1of 1found this review helpful.
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great appetizer!!
December 26, 2011
these were a wonderful addition to our family's post Christmas brunch! The flavor of the meatballs is classic for lamb and they were relatively simple to make. The only thing I did change was to boost the flavor of the Raita... it was a little bland, so I added a bit of lemon juice and it did the trick. I will definitely make these again!
Pros: Quick, Easy