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Meatballs with Dill-Coriander Yogurt

Meatballs with Dill-Coriander Yogurt

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  • Author: Camille Becerra
  • Total Time: 35 mins
  • Yield: 2 1x


The key here is to not overcook them so that the fat in the chuck cut isn’t lost and your left with juicy meatballs.




  • 1 pound ground chuck
  • 1/4 cup chopped nuts
  • 1/4 cup of golden raisins, soak and chopped
  • 1t cumin
  • 1 egg
  • 1 fresh red chili, chopped
  • 3 green onions, sliced
  • swig of olive oil
  • salt + pepper

Dill-Coriander Yogurt

  • 1 T toasted coriander seed
  • 1 T olive oil
  • 1/4 bunch dill, all large stems removed, coarsely chopped
  • 1 1/2 cup strained yogurt
  • lemon, honey, salt + pepper



  1. -Mix all ingredients well.
  2. -Pinch small amount of the meat and fry, taste and adjust seasoning accordingly.
  3. -Shape meatballs.
  4. -Heat oil in a skillet and slowly brown meatballs on medium heat. Once golden transfer them onto a bake tray and bake at 350 degrees till cooked through, approximately 10 minutes. I drizzle them with a little oil so they won’t stick.

Dill-Coriander Yogurt

  1. -In a mortar and pestle grind the coriander seeds with a pinch of salt, add oil to make a paste. Add dill, mash well.
  2. -Add to yogurt.
  3. -Adjust seasoning with lemon, salt and honey.
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Category: Main
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