Lamb Meatballs With Lemon-Cumin Yogurt - cooking recipe

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

Preparation

Heat the oven to 375\u00b0F 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.