Lamb Meatballs with Minted Yoghurt Dressing

Submitted by Paulene Christie

Lamb Meatballs with Minted Yoghurt Dressing

5 from 1 vote
Serving: 25
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes


  • Meatballs:
  • 500g lamb mince
  • 1 tsp minced ginger
  • 2 tsp minced garlic
  • 1/2 an onion grated
  • 1 tbsp mint (finely cut or I used the tube paste version)
  • 3/4 cup fine breadcrumbs
  • 1 egg
  • 1 Vegetable stock cube (I prefer Massel brand) dissolved in I cup of boiling water
  • Dressing:
  • 200g tub of natural yoghurt (I used reduced fat but regular if your prefer)
  • 2 tsp fresh lemon juice
  • 1 tbsp mint (finely cut or I used the tube paste version)


  • Combine lamb mince, ginger, garlic, onion, mint, breadcrumbs and egg in a bowl and using clean washed hands mix thoroughly then form into golf ball sized meatballs.
  • Meatballs can be made the night before and stored in fridge in a single layer in sealed container overnight if you prefer.
  • Lightly spray base of slow cooker bowl with non stick spray
  • Gently place meatballs into slow cooker
  • Pour over vegetable stock liquid.
  • Cover and cook on low for 3hours
  • Try not to move or turn meatballs, if at all, until they are fully sealed so as not to break them.
  • I turned my meatballs gently after 2hrs and found the finished meatballs stayed firm, in shape and intact.
  • To make dressing combine yoghurt, mint and lemon juice and mix well.
  • Drizzle over meatballs or serve on side in serving dish.
  • Great for parties!

3 thoughts on “Lamb Meatballs with Minted Yoghurt Dressing”

  1. Amazing! I made mine with chicken mince, omitted the ginger, added more garlic, chives, fresh mint, French mustard and Worcestershire sauce. Amazing!!!!! Taking to a BBQ this afternoon! They are so tasty!

  2. These were amazing, I had no minced ginger so I just did a sprinkle of ginger powder. Also next time I will cook them a fraction longer.

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