Lamb Meatballs With Lemon-Cumin Yogurt

"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.

• Ready In: 30 mins
• Yields: 30 meatballs

Ingredients

• For the meatballs

• 1  lb ground lamb
• 1⁄4 cup  finely chopped  white onion
• 1  tablespoon  finely chopped of 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

• For the yogurt

• 7  ounces  whole-milk  Greek yogurt (Fage brand, if available)
• 2  teaspoons  finely chopped fresh cilantro
• 2  teaspoons  finely chopped of fresh mint
• 1  teaspoon ground cumin
• 1  medium lemon, zest of, minced

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.