Lamb Meatballs and Roasted Potato Wedges with Yogurt Sauce

From Pam Fortier

2015 Mar/Apr

Serve with a salad with a zingy, mustardy vinaigrette. The yogurt sauce is delicious drizzled on both the lamb and the potatoes. It keeps really well, so I usually make a double batch and keep it in the fridge for other saucing possibilities!


Roasted Potatoes:


Preheat oven to 350°F. Cut 4 medium (unpeeled) potatoes into wedges. Place on a baking sheet, and toss with olive oil, salt and pepper. Roast until crispy and golden, turning occasionally, approximately 40 minutes.


Yogurt Sauce:

  • 2 c. full-fat plain yogurt
  • 1 garlic clove, minced
  • 1/2 t. salt and pepper
  • 1 t. Sriracha hot sauce
  • 2 t. lemon juice, or more to taste


Combine all the ingredients in a medium sized mixing bowl. Set aside for at least one hour.


Lamb Meatballs:

  • 1/2 c. bread crumbs
  • whole milk
  • 1 lb. ground lamb
  • 1/2 onion, minced
  • 2 garlic cloves, minced
  • 1 egg
  • 1/2 t. Sriracha hot sauce
  • 1/2 t. dried oregano
  • salt and pepper


Preheat oven to 375°F. Place the bread crumbs in a bowl, barely cover with the whole milk, and set aside to soak.

Add the remaining ingredients to a large mixing bowl, gently squeeze the soaked bread crumbs and add to the bowl. Mix just until combined.

Using a 2-inch ice cream scoop, shape into balls and place in an 8×10-inch baking dish. Bake for about 1/2 hour, or until done. Serves 2 to 4 people, depending on appetites.