Lamb Meatballs with Lemon-Cumin Yogurt

By edriemartin

Ingredients

• 1 pound 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 freshly ground black pepper
• 7 ounces whole-milk Greek yogurt
• 2 teaspoons finely chopped fresh cilantro
• 2 teaspoons finely chopped fresh mint
• 1 teaspoon ground cumin
• Zest of 1 medium lemon, minced

Details

Adapted from chow.com

Preparation

Step 1

Heat the oven to 375°F and arrange a rack in the middle.
Combine all meatball ingredients in a large bowl and mix thoroughly with your hands.
Form into 30 balls (about 2 teaspoons each) and place on a baking sheet.
Bake until meatballs are no longer pink in the middle, about 15 minutes.
Meanwhile, combine all yogurt ingredients in a small bowl and season with salt and freshly ground black pepper. Mix well. Serve with the meatballs.