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Photo of Lamb meatballs with yoghurt dressing by WW

Lamb meatballs with yoghurt dressing

Total Time
40 min
20 min
20 min
You can freeze these meatballs in an airtight container for up to 3 months. Simply reheat them in a microwave before serving


Lean lamb mince

700 g, (lean)

Dried breadcrumbs

50 g, (50g)

Pine nuts

2 tbs, chopped

Fresh mint

2 tbs, chopped

Fresh flat-leaf parsley

2 tbs, chopped


1 medium

Ground cumin

1 tsp

Fresh lemon rind

2 tsp, grated

Olive oil

2½ tbs

Plain or natural yoghurt, low-fat, no added sugar

1 cup(s), (250ml)

Baby spinach

150 g

Cherry tomatoes

250 g, halved


  1. Place the mince, breadcrumbs, pine nut, mint, parsley, egg, cumin and lemon rind in a large bowl. Season with salt and pepper. Mix until well combined. Roll level tablespoonfuls of mixture into 36 balls.
  2. Heat half the oil in a large non-stick frying pan over medium heat. Cook the meatballs, in 2 batches, for 6-8 minutes or until golden brown and cooked through.
  3. Meanwhile, combine the yoghurt, extra lemon rind and extra mint in a small bowl.
  4. Combine the baby spinach leaves and tomato in a bowl and drizzle with the remaining oil. Serve the meatballs with the yoghurt dressing and the spinach salad.


Freezer friendly: Make these meatballs in advance and freeze them in an airtight container for up to three months. Simply transfer them straight from the freezer to the microwave to heat and serve.