Kibbe-style lamb meatballs with herbed yogurt from Dinner: Changing the Game (page 104) by Melissa Clark

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Notes about this recipe

  • nancy_ykljtr on February 23, 2026

    Loved the use of bulgur wheat. Grated the onions instead of chopping and baked until nice and brown in a 425° oven.

  • pastaplease on December 21, 2025

    Very good! The yogurt sauce is a must. I didn't have enough parsley left over for the sauce, but it was still good with just dill and the other ingredients. I baked according to TrishaCP's suggestion, and that worked well for me. Next time I will try sautéing the onions a bit to soften before adding to the meat -- they were a little crunchy. Also might try freezing a few to see how that works. These would be nice to have on hand.

  • Lsblackburn1 on July 07, 2020

    Thanks for the suggestion to bake these. I did the same and they came out great. Super moist.

  • vickster on June 19, 2019

    These meatballs are delicious. I followed what TrishaCP did and baked them instead of broiling. The herbed yogurt is wonderful, especially for me as I love dill! I will make these again.

  • mrshalf on November 01, 2017

    Subbed lamb for ground beef. My family likes this but it sure isn't enough variety to be called "Dinner".

  • ksg518 on October 02, 2017

    We thought this was wonderful and will be making this again. We didn't have any issues with the softness of the mixture or extra fat. We used the broiler as directed and overcooked them a little to get some nice brown spots. We served it with a tomato and cucumber salad as Clark suggests. Naan would be good too and I could see adding a spread of hummus if we added the bread. I also think making these smaller and using them to stuff a pita would be delicious.

  • TrishaCP on June 29, 2017

    This was fine if not exceptional- I would think about bumping up the spices in the meatballs next time. The bulgar softened nicely with her soaking technique but the mixture was quite soft. I left them in the fridge overnight but I think they may have broken on me if I hadn't done so. I ignored the broiling instructions because my ground lamb was fatty and I didn't want all of that fat splashing the broiler- I cooked at 425 for 25 minutes instead and sure enough the oil had really poured out of the meatballs, so I felt like I made the right choice. This really needs a salad or cut up raw vegetables to be a a complete meal, even with the recommended naan bread.

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