Lamb Meatballs

These meatballs are fantastic, as an appetizer with the yogurt sauce below or as a main dish.  For a main, I serve them in a tomato ragú scented with cinnamon over either rice with slivered almonds or pasta.  Either way, hot or cold they are scrumptious. Enjoy!

1 pound ground lamb
1/4 cup finely chopped white onion
1 tablespoon finely chopped 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 freshly ground black pepper

Heat the oven to 375°F and arrange a rack in the middle.

Combine all ingredients in a large bowl and mix thoroughly with your hands.  Form mixture into 30 balls (about 2 teaspoons each) and place on a baking sheet.  Place sheet in oven and bake until meatballs are no longer pink in the middle, about 15 minutes.


Yogurt Sauce-

7 ounces whole-milk Greek yogurt
2 teaspoons finely chopped fresh cilantro
2 teaspoons finely chopped fresh mint
1 teaspoon ground cumin
Zest of 1 medium lemon, minced

Combine all yogurt ingredients in a small bowl and season with salt and freshly ground black pepper. Mix well. Serve and Enjoy!