Lamb Meatballs With Cucumber Mint Yogurt And Couscous - cooking recipe

Ingredients

1/2 cup breadcrumbs
1/4 cup milk
1 lb ground lamb
1 cup blanched almond, toasted and ground
1/3 cup chopped onion
1/3 cup raisins, coarsely chopped
1 egg, lightly beaten
3 garlic cloves, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 tablespoon chopped of fresh mint
1/4 teaspoon chili pepper flakes
salt & freshly ground black pepper
2 tablespoons olive oil, plus more
olive oil, for drizzling
1 teaspoon chopped parsley
Moroccan Yogurt Sauce (use 2 cups)
1 cup yogurt
1 cup cucumber, peeled, seeded and coarsely grated
1/4 cup mint, minced
3 tablespoons lemon zest, minced
kosher salt & freshly ground black pepper
couscous

Preparation

In a small bowl, soak bread crumbs in milk. In a medium bowl, combine the lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley, cilantro, and chili pepper flakes. Season lightly with salt and pepper.
Drizzle olive oil onto a sheet pan you will place the meatballs on and rub oil into the palm of both hands.
Form meat mixture into meatballs 1/2-inch in diameter. The recipe makes about 30 golf ball-sized meatballs.
Heat oven to 400, place meatballs on a baking sheet and cook about 12 minutes until heated through.
Yogurt sauce:
Place the yogurt in a sieve lined with cheesecloth. Allow to drain at least two hours to overnight.
Toss the cucumber in 2 teaspoons salt and place in a sieve to drain for at least two hours.
Combine in a medium bowl, the yogurt, cucumber, mint, and the preserved lemon. Season with salt and pepper.
Serve warm over couscous and drizzled with yogurt sauce and, parsley and sesame seeds.