Lamb Meatballs With Lemon-Cumin Yogurt

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Total Time
30mins
Prep
15 mins
Cook
15 mins

"Fresh mint and cilantro pair with the classic Mediterranean spices of cinnamon, cumin, and coriander to liven up ground lamb and plain yogurt. To prepare these as a main course, form larger meatballs and serve with pita and couscous." Courtesy of Chow.

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Ingredients

Nutrition

Directions

  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.