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.
Serving Size: 4 oz
Prep Time: 15-20 Minutes
Cook Time: 20 Minutes
1 lb Ground Lamb
1/4 cup Finely Chopped White Onion
1 tbsp Finely Chopped Fresh Mint
1 tbsp Finely Chopped Fresh Cilantro
1 tsp Ground Coriander
1 tsp Kosher OR Sea Salt
1/2 tsp Ground Cumin
1/4 tsp Cinnamon
1/4 tsp Freshly Ground Black Pepper
Heat oven to 375 degrees 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 tsp each) and place on a baking sheet.
Bake until meatballs are no longer pink in the middle, about 15 minutes.
For The Yogurt
7 oz Whole-Milk Greek Yogurt
2 tsp Finely Chopped Fresh Cilantro
2 tsp Finely Chopped Fresh Mint
1 tsp Ground Cumin
1 Zest of 1 Medium Lemon, Minced
While meatballs are baking, combine all yogurt ingredients in a small bowl and season with salt and freshly ground black pepper.
Serve with the meatballs.
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