Directions

Mediterranean flavors are always a win to me, and the combination of the lamb, spices, and lentils is unmatched!

Making meatballs can be a bit tricky. A trick a like to use is mixing the bread crumbs with the milk to form a thick paste. That helps bind the meatballs so they don't fall apart in the pan.

When you cook the lentils, the cook times will vary, so you'll want to taste along the way to make sure the texture is to your liking.

1. Combine bread crumbs, milk, and egg yolk to a medium bowl and let sit for about 5 minutes before combining.

2. Add the ground lamb, and all the spices to the bowl and mix together by hand.

3. Use a medium melon baller or your hand to form your meatballs.

4. Heat olive oil in a deep frying pan over medium-high heat. Sear the meatballs for about 2 minutes on each side until they are browned all over.

5. Remove the meatballs from the pan to a plate and cover with aluminum foil. Set aside.

6. In the same pan, add in your diced onions and cook 2 minutes until mostly softened. Add the lentils in and stir to coat, scraping the bottom to get any bits from the meatballs. Cook another 2 minutes.

7. Add in tomato sauce and diced tomatoes and bring to a boil. Drop the heat to simmer and cover, cooking for 30 minutes, stirring occasionally.

8. Add the meatballs and their juices back to the pan and stir gently. Cook an additional 10 minutes uncovered.

9. Taste and adjust seasonings with salt and pepper. Stir in spinach until wilted.

10. Serve with chopped cilantro and a dollop of Greek yogurt with each serving!