LAMB MEATBALLS WITH LEMON-CUMIN YOGURT
"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." Courtesy of Chow.
Provided by dojemi
Categories < 30 Mins
Time 30m
Yield 30 meatballs
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 44.2, Fat 3.6, SaturatedFat 1.5, Cholesterol 11, Sodium 67.5, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 2.6
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