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Cooked, stuffed lamb meatballs cut open to reveal the goat cheese stuffing inside.
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5 from 1 vote

Stuffed Lamb Meatballs with Goat Cheese

Delicious lamb or goat meatballs stuffed with goat cheese, served with a yogurt dipping sauce.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer, Snack
Cuisine: African
Keyword: Goat, Lamb, Meatball
Servings: 12 servings
Calories: 230kcal
Cost: 10

Equipment

  • 2 mixing bowls
  • 1 Baking sheet or cast iron skillet

Ingredients

Meat (Choose One)

Seasonings

  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1 yellow onion finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons cayenne pepper
  • 2 teaspoons smoked Spanish paprika
  • 2 teaspoons freshly ground black pepper
  • 2 large eggs lightly beaten
  • 2 tablespoons fine sea salt
  • 1 cup fresh goat cheese

Mint-Yogurt Sauce

  • 1 cup full fat Greek yogurt
  • 1 cup chopped fresh mint
  • 1 clove garlic, minced
  • 1 teaspoon lemon juice
  • 1 tbsp olive oil
  • sea salt or kosher salt to taste
  • black pepper, ground from a mill to taste

Instructions

Yogurt Sauce

  • Combine the yogurt, mint, garlic, lemon juice and oil in a bowl. Season with salt and pepper to taste and reserve.

Meatballs

  • Combine the ground lamb, parsley, cilantro, mint, onion, cumin, cayenne, paprika, black pepper, eggs, and salt in a large bowl and mix well.
  • Tightly cover with plastic wrap and refrigerate for at least an hour.
  • Using your hands make a round meatball the size of a golf ball then slightly flatten it into a disk.
  • Put a pinch of goat cheese in the center and carefully wrap the meat around it gently reshaping it into a ball.
  • Repeat until all the meatballs are filled with goat cheese.
  • Refrigerate again for an hour to firm up until ready to cook.
  • Preheat the grill or broiler to hot.
  • Grill the meatballs or place them on a baking sheet to broil. You may also pan-fry them in a few tablespoons of oil.
  • Cook, turning a few times, until all sides are browned--7 to 8 minutes.
  • Serve immediately with the yogurt sauce for dipping.
  • Serve on a platter with baguette chunks, extra mustard and kani sauce on the side.

Notes

Goat is an excellent substitute for the lamb.

Nutrition

Serving: 2meatballs | Calories: 230kcal | Carbohydrates: 1g | Protein: 13g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 55mg | Sodium: 1208mg | Potassium: 195mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg