Manti Meatballs Recipe

Name: Manti Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Meatballs; 1 pound ground grass fed lamb; 2 large cloves of garlic, finely minced; 1 fat shallot, finely minced; 3 tablespoons bread crumbs; 1 tablespoon olive oil; 3 tablespoons mint, chopped finely and divided (2 tablespoons for the meatballs and the third for garnish); 1/4 teaspoon Aleppo pepper; 1/4 teaspoon ground sumac, and a pinch more for garnish; 1/4 teaspoon salt; Yogurt Sauce and Aleppo Infused Oil; 1 cup Greek yogurt (2% and even fat free is fine); 1 tablespoon milk; 1 large clove garlic, finely minced; 3 tablespoons olive oil; 1/4 teaspoon Aleppo pepper

Servings: persons

Meatballs
1 pound ground grass fed lamb
2 large cloves of garlic, finely minced
1 fat shallot, finely minced
3 tablespoons bread crumbs
1 tablespoon olive oil
3 tablespoons mint, chopped finely and divided (2 tablespoons for the meatballs and the third for garnish)
1/4 teaspoon Aleppo pepper
1/4 teaspoon ground sumac, and a pinch more for garnish
1/4 teaspoon salt
Yogurt Sauce and Aleppo Infused Oil
1 cup Greek yogurt (2% and even fat free is fine)
1 tablespoon milk
1 large clove garlic, finely minced
3 tablespoons olive oil
1/4 teaspoon Aleppo pepper

1
Heat oven to 375 degrees. Line a half sheet pan with parchment paper.
2
Place all of the meatball ingredients in a bowl and combine gently with a fork or your hands. Form the lamb mixture into tiny meatballs, no more than an inch in diameter, and place onto the parchment lined pan. You should have 50 - 60 balls.
3
Bake the meatballs for 25 - 30 minutes or until nicely browned and cooked through.
4
In a small bowl, mix the yogurt with the remaining 1 clove minced garlic. Add the milk and mix to thin to a thick sauce consistency. Arrange the yogurt sauce over platter or low-sided bowl. Top with remaining 1 tablespoon of chopped mint and pinch of sumac as garnish.
5
In a small saucepan, mix 3 tablespoons olive oil and 1/4 teaspoon Aleppo pepper, and warm gently over low heat.
6
Once meatballs have finished cooking, remove them gently, one by one and arrange on the garnished garlic sauce. Drizzle with the Aleppo infused oil.
7
Enjoy with flatbread or over orecchiette pasta. If serving over pasta, place the cooked pasta in a large bowl and then layer on the yogurt, garnishes, meatballs and Aleppo oil in that order.

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Meatballs, 1 pound ground grass fed lamb, 2 large cloves of garlic, finely minced, 1 fat shallot, finely minced, and more.

Yes, Manti Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Manti Meatballs

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