Ground chuck with raisins and nuts sounds like an odd combination until you eat it. The meatballs are dense, slightly sweet from the raisins, with enough cumin and chili to keep things sharp. Set against strained yogurt with dill and coriander, the whole plate works. Simple food that asks more of you than it looks like it will.
How to Make Meatballs with Dill-Coriander Yogurt
Soak the raisins before mixing
Dry raisins in a meatball pull moisture out as they cook and end up too chewy. A ten-minute soak in warm water, then a squeeze and a rough chop, fixes this and distributes them more evenly through the meat.
Use strained yogurt, not regular
Regular yogurt is too thin and the dill gets lost in it. Greek yogurt or labne gives the sauce enough body to hold up against the meatballs. Season it with lemon and a small amount of honey to balance the acidity. 
Toast the coriander seed
A dry pan, two minutes, until the seeds start to smell fragrant and pop slightly. Grind them roughly so you get some texture in the mix rather than an even powder throughout.
Meatballs with Dill-Coriander Yogurt
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Juicy meatballs simmered to perfection, topped with a vibrant dill-coriander yogurt sauce. A simple yet flavorful weeknight meal.
Ingredients
For the meatballs:
- 1 lb (454 g) ground chuck
- 1/4 cup chopped nuts (walnuts or pine nuts)
- 1/4 cup golden raisins, soaked in warm water 10 minutes, squeezed dry, and roughly chopped
- 1 tsp ground cumin
- 1 egg
- 1 fresh red chili, finely chopped
- 3 green onions, thinly sliced
- 1 tbsp olive oil, plus more for the pan
- Salt and freshly ground black pepper, to taste
For the dill-coriander yogurt:
- 1 tbsp whole coriander seeds
- 1 tbsp olive oil
- 1/4 bunch fresh dill, large stems removed, coarsely chopped
- 1 1/2 cups strained yogurt (Greek yogurt or labneh)
- 1 tbsp fresh lemon juice, or to taste
- 1 tsp honey, or to taste
- Salt and freshly ground black pepper, to taste
Instructions
- Combine the ground chuck, chopped nuts, raisins, cumin, egg, red chili, green onions, 1 tbsp olive oil, salt, and pepper in a large bowl. Mix well until evenly combined.
- Pinch off a small piece and fry it in a little oil to taste. Adjust seasoning as needed.
- Shape the mixture into meatballs (about 1 1/2 inches each).
- Heat a thin layer of oil in a skillet over medium heat. Add the meatballs and slowly brown on all sides until golden. Transfer to a baking tray and bake at 350°F (175°C) until cooked through, about 10 minutes. Drizzle with a little olive oil before baking to prevent sticking.
- Toast the coriander seeds in a dry pan over medium heat for about 2 minutes, until fragrant and beginning to pop. Transfer to a mortar and pestle.
- Grind the toasted seeds roughly with a pinch of salt, then add the 1 tbsp olive oil and work into a coarse paste. Add the chopped dill and mash to combine.
- Stir the coriander-dill paste into the yogurt. Season with lemon juice, honey, salt, and pepper to taste. Serve at room temperature alongside the warm meatballs.
Notes
Soak and chop the raisins before mixing — dry raisins pull moisture from the meat as they cook and end up too chewy. Use strained yogurt or labneh for the sauce; regular yogurt is too thin. Serve the yogurt sauce at room temperature, not heated — the warm meatballs will temper it naturally.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Frequently Asked Questions
What meat works best for meatballs served with yogurt sauce?
Lamb is the most traditional pairing with dill-coriander yogurt, but ground beef or a beef-pork blend both work well.
Can I bake the meatballs instead of pan-frying?
Yes. Bake at 400°F (204°C) for 18-22 minutes until cooked through. They will be slightly less browned on the outside but still flavorful.
Can I use dried dill and coriander instead of fresh?
Dried dill works in the yogurt sauce, using about one-third the amount. Fresh coriander (cilantro) is preferred since dried cilantro loses most of its flavor.
How do I keep the yogurt sauce from separating when warmed?
Serve the yogurt sauce at room temperature rather than heating it directly. It is not meant to be a hot sauce; the warm meatballs will temper it naturally.
What should I serve with these meatballs?
Flatbread, rice, or roasted vegetables all work well. A simple cucumber salad alongside balances the richness of the meatballs.
