Lamb Meatballs With Lemon-Cumin Yogurt

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READY IN: 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • The yogurt dip can be made 1 day ahead, covered tightly, and refrigerated.
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