Meiomi Cabernet Sauvignon with Lamb Meatballs and Mint Herb Sauce

A bottle of Meiomi Cabernet Sauvignon next to a bowl of Lamb Meatballs.



  • 1 large egg
  • 1 pound ground lamb
  • 1/2 cup panko breadcrumbs
  • ¼ cup fresh dill, minced
  • 1 garlic clove, minced
  • Zest of 1 lemon (you’ll use the juice in the sauce)
  • 1 teaspoon kosher salt
  • ¼ teaspoon red pepper flakes

Herby Yogurt Sauce:

  • 1 cup plain Greek yogurt
  • ¼ cup fresh dill, minced
  • 3 scallions, thinly sliced
  • Juice of 1 lemon
  • ½ teaspoon kosher salt 
  • Several grinds of freshly ground black pepper


  1. Preheat oven to 400°F. Line a large, rimmed baking sheet with parchment paper. 
  1. In a large bowl, combine the ground lamb, panko, dill, minced garlic, lemon zest, salt, and red pepper flakes. Roll the meat into ping pong sized balls, about 20 of them. 
  1. Bake for 10 to 12 minutes, until cooked through. 
  1. Meanwhile, make the yogurt sauce by stirring together all ingredients. Season to taste. 
  1. Serve the meatballs with toothpicks for skewering, and herby yogurt dip for dipping. Pairs well with Meiomi Cabernet Sauvignon.