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Lamb Meatballs Stuffed with Goat Cheese

Delicious lamb or goat meatballs stuffed with goat cheese, served with a yogurt dipping sauce.
Course: Appetizer, Snack
Cuisine: African
Keyword: Goat, Lamb, Meatball


Meat (Choose One)


  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1 yellow onion finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons cayenne pepper
  • 2 teaspoons smoked Spanish paprika
  • 2 teaspoons freshly ground black pepper
  • 2 large eggs lightly beaten
  • 2 tablespoons fine sea salt
  • 1 cup fresh goat cheese

For serving

  • Yogurt Sauce recipe below


  • Combine the ground lamb, parsley, cilantro, mint, onion, cumin, cayenne, paprika, black pepper, eggs, and salt in a large bowl and mix well.
  • Tightly cover with plastic wrap and refrigerate for at least an hour.
  • Using your hands make a round meatball the size of a golf ball then slightly flatten it into a disk.
  • Put a pinch of goat cheese in the center and carefully wrap the meat around it gently reshaping it into a ball.
  • Repeat until all the meatballs are filled with goat cheese.
  • Refrigerate again for an hour to firm up until ready to cook.
  • Preheat the grill or broiler to hot.
  • Grill the meatballs or place them on a baking sheet to broil. You may also pan-fry them in a few tablespoons of oil.
  • Cook, turning a few times, until all sides are browned--7 to 8 minutes.
  • Serve immediately with the yogurt sauce for dipping.
  • Serve from the paper or on a platter with baguette chunks, extra mustard and kani sauce on the side.


Goat is an excellent substitute for the lamb.