Ingredients
For the meatballs:
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
For the yogurt:
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
Preparation
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.
