Lamb Meatballs With Lemon-cumin Yogurt

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 lb ground lamb
• 1/4 cup finely chopped white onion
• 1 tablespoon finely chopped fresh mint
• 1 tablespoon finely chopped fresh cilantro
• 1 garlic clove, finely chopped
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1/4 teaspoon fresh ground black pepper
• 7 ounces whole-milk greek yogurt (fage brand, if available)
• 2 teaspoons finely chopped fresh cilantro
• 2 teaspoons finely chopped fresh mint
• 1 teaspoon ground cumin
• 1 medium lemon, zest of, minced

Recipe

• 1 heat the oven to 375°f and arrange a rack in the middle.
• 2 combine all meatball ingredients in a large bowl and mix thoroughly with your hands.
• 3 form into 30 balls (about 2 teaspoons each) and place on a baking sheet.
• 4 bake until meatballs are no longer pink in the middle, about 15 minutes.
• 5 meanwhile, combine all yogurt ingredients in a small bowl and season with salt and freshly ground black pepper. mix well.
• 6 serve with the meatballs.
• 7 note: the meatballs can be formed up to 24 hours ahead and refrigerated; they’ll just need an additional 3 to 5 minutes in the oven to cook through.
• 8 the yogurt dip can be made 1 day ahead, covered tightly, and refrigerated.