Kibbeh Meatballs With Spiced Yogurt Sauce is a delicious Lebanese appetizer or main dish recipe that’s traditionally made with ground lamb. These easy meatballs are made with beef, with Lebanese spices.
Good Morning & Happy Friday!
I don’t know about you but I am ready for the weekend. Hopefully you have something fun planned.
Kibbeh Meatballs With Spiced Yogurt Sauce
A few months ago I shared a recipe for Kibbeh that I made when I was visiting my Mom.
When we made that kibbeh, we baked it in the oven, which is how I grew up making it. This kibbeh meatballs recipe is a little different–you cook the meatballs in a skillet with olive oil. I really enjoyed this recipe because it got the Kibbeh meatballs a little more crisp on the outside. The flavors mixed with the ground beef (you can also use lamb for these) was perfect.
You can make these into smaller meatballs and serve as an appetizer alongside the spiced yogurt sauce, or make normal sized meatballs and serve on a bed of rice or in a pita sandwich. At the end of the Kibbeh Meatballs With Spiced Yogurt Sauce recipe. I am linking over to some of my other Lebanese recipes that would pair great with this kibbeh. My husband said this was the best Kibbeh recipe yet and my son devoured it.
These Kibbeh Meatballs With Spiced Yogurt Sauce are truly are a family friendly meal.
A couple of things to help you make this delicious recipe:
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Kibbeh Meatballs are ground beef or lamb mixed with bulgar, spices and served with a spiced yogurt sauce.
- 1 1/2 cups plain nonfat yogurt (Greek or regular)
- 1 cup shredded cucumber, seeded
- 1/2 tsp cumin
- 1/2 tsp garlic, minced
- Pinch of salt
- Pinch of black pepper
- 3/4 cup bulgar, uncooked (cracked wheat)
- 2 cups cold water
- 1 lb. ground beef or lean ground lamb (20% fat)
- 1/4 cup minced shallots
- 1/4 cup minced fresh parsley
- 3/4 tsp salt
- 1/2 tsp cumin
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/4 tsp red pepper
- 1 Tbsp olive oil
- Combine the first 6 ingredients in a small bowl, chill in the refrigerator.
- Combine the bulgar with 2 cups of water in a medium bowl. Let the bulgar stand for 30 minutes on the counter, drain the bulgar by squeezing it with your hands to get rid of excess water.
- Combine bulgar, meat (lamb or ground beef) and next 7 ingredients (through red pepper) in a food processor and process until it becomes a smooth mixture.
- Cover the meat mixture and chill in refrigerator for 30 minutes.
- Form meat mixture into small balls making sure to roll each one evenly and to the same size as the others.
- Heat olive oil in a nonstick skillet over medium-high heat. Add meatballs (as many as fit) and cook for about 13-14 minutes, turning as they cook to brown all sides. Repeat with remaining meatballs.
- Let cool and serve with spiced yogurt sauce over a bed of rice, on a pita sandwich or as an appetizer.
You can freeze the leftovers warm up a few at a time as you need them. You can use ground lamb as well.
Check out these recipes to pair with the kibbeh:
Have a great weekend!