Lamb Meatballs with Yogurt Sauce

– 1 1/2 lbs ground lamb – 1/2 cup Italian seasoned breadcrumbs – 2 large eggs – 1/2 medium onion  – 2 cloves garlic – 1 teaspoon salt – 2 cans diced tomatoes (14.5 oz each can)

INGREDIENTS For the meatballs:

– 1 cup Greek yogurt – 2 cloves garlic – 1 lb package wide egg noodles

INGREDIENTS For the garlic yogurt sauce:


Preheat oven to 350 and line a baking sheet with aluminum foil and lightly spray with cooking spray and set aside.


Mix lamb, breadcrumbs, eggs, onion, garlic and salt until well combined, then form into meatballs and put onto the prepared baking sheet.


I like to make bigger size meatballs by using a 2 tablespoon cookie scoop, but they are also great as smaller tablespoon size meatballs.


Bake meatballs for 20 minutes.


In a pot or pan with 2 inch sides pour diced tomatoes and place baked meatballs in the pot and allow to simmer for an hour, stirring a few times (about every 20 minutes).


Combine Greek yogurt and 2 garlic cloves and stir, then refrigerate until ready to serve and cook egg noodles according to package instructions.


To serve: divide egg noodles into bowls, place meatballs in tomatoes on top of noodles and then a spoonful of yogurt sauce on top and enjoy!

Get this recipe and more on sweetphi.com