Ingredients

• 0.33 cups milk
• 1 egg
• 0.33 cups dry bread crumbs
• 0.33 cups snipped fresh mint
• 0.33 cups snipped fresh parsley
• 0.25 cups finely chopped onion
• 2 tablespoons chopped fresh dill
• 1 clove garlic , minced
• 0.75 teaspoons salt
• 1 pinch ground black pepper to taste
• 1 pound ground lamb
• 2 tablespoons vegetable oil , or as needed

Instructions

1. 1 Beat milk and egg together in a large bowl. Stir in bread crumbs, mint, parsley, onion, dill, garlic, salt, and pepper. Add ground lamb; mix well. Shape into 1-inch meatballs.
2. 2 Heat oil in a large skillet over medium heat. Add meatballs; cook until browned, 1 to 2 minutes per side. Reduce heat and cover; cook until meatballs are no longer pink in the center, 15 to 20 minutes.
3. 3 Meanwhile, melt butter in a saucepan. Blend in flour, salt, and pepper. Add milk; cook and stir until thickened and bubbly, about 5 minutes. Simmer for 2 minutes more. Stir in lemon juice and zest.
4. 4 Drain meatballs and transfer them to a serving dish. Spoon the lemon sauce on top.

Nutrition per serving