Lamb Meatballs With Cucumber Mint Yogurt and Couscous

Chef Ivy Starks creation for "chef on a shoestring budget". prep does not include the 4 hour time to drain yogurt

• Ready In: 45 mins
• Yields: 30 golf ball sized meat balls

Ingredients

• 1⁄2 cup  breadcrumbs
• 1⁄4 cup milk
• 1  lb ground lamb
• 1  cup  blanched almond, toasted and ground
• 1⁄3 cup  chopped onion
• 1⁄3 cup raisins, coarsely chopped
• 1  egg, lightly beaten
• 3  garlic cloves, minced
• 2  tablespoons  chopped fresh parsley
• 1  tablespoon  chopped fresh cilantro
• 1  tablespoon  chopped of fresh mint
• 1⁄4 teaspoon  chili pepper flakes
•  salt & freshly ground black pepper
• 2  tablespoons olive oil, plus more
•  olive oil, for drizzling
• 1  teaspoon  chopped parsley

• Moroccan Yogurt Sauce (use 2 cups)

• 1  cup yogurt
• 1  cup cucumber, peeled, seeded and coarsely grated
• 1⁄4 cup mint, minced
• 3  tablespoons lemon zest, minced
•  kosher salt & freshly ground black pepper
•  couscous

Directions

1. In a small bowl, soak bread crumbs in milk. In a medium bowl, combine the lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley, cilantro, and chili pepper flakes. Season lightly with salt and pepper.
2. Drizzle olive oil onto a sheet pan you will place the meatballs on and rub oil into the palm of both hands.
3. Form meat mixture into meatballs 1/2-inch in diameter. The recipe makes about 30 golf ball-sized meatballs.
4. Heat oven to 400, place meatballs on a baking sheet and cook about 12 minutes until heated through.
5. Yogurt sauce:
6. Place the yogurt in a sieve lined with cheesecloth. Allow to drain at least two hours to overnight.
7. Toss the cucumber in 2 teaspoons salt and place in a sieve to drain for at least two hours.
8. Combine in a medium bowl, the yogurt, cucumber, mint, and the preserved lemon. Season with salt and pepper.
9. Serve warm over couscous and drizzled with yogurt sauce and, parsley and sesame seeds.