TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 4 servings


  • 1 egg
  • 1/3 cup finely chopped onion
  • 1/3 cup golden raisins
  • 1/4 cup finely chopped walnuts
  • 2 tablespoons minced fresh mint
  • 2 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1 pound ground lamb
  • 1 cup plain Greek yogurt
  • 1/2 cup chopped peeled seeded cucumber
  • 2 green onions, sliced
  • 1 tablespoon minced fresh mint
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon coarsely ground pepper
  • 4 hoagie buns, split
  • Cucumber slices and fresh arugula

Nutritional Facts

1 each: 642 calories, 35g fat (10g saturated fat), 136mg cholesterol, 872mg sodium, 52g carbohydrate (17g sugars, 3g fiber), 33g protein.


  1. In a large bowl, combine the egg, onion, raisins, walnuts, mint, 1 tablespoon oil, garlic and salt. Crumble meat over mixture and mix well. Shape into 12 balls.
  2. In a large skillet, brown meatballs in remaining oil in batches. Drain on paper towels. Place on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 13-15 minutes or until a meat thermometer reads 160°.
  3. Meanwhile, in a small bowl, combine the sauce ingredients. Line buns with cucumber slices and arugula; fill with meatballs and drizzle with sauce. Yield: 4 servings.
Originally published as Lamb Meatball Sandwiches with Mint-Yogurt Sauce in Fresh Home Summer 2010, p99

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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