Lamb and Mint Meatballs with Tangy Yogurt Sauce

Ingredients

Ground lamb

1 pound

Fresh mint

1/4 cup, finely chopped

Garlic

2 cloves, minced

Cumin

1 teaspoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Breadcrumbs

1/2 cup

Egg

1, beaten

Olive oil

2 tablespoons

Plain yogurt

1 cup

Lemon juice

2 tablespoons

Cilantro

1/4 cup, chopped (for garnish)

Instructions

1. In a large bowl, combine the ground lamb, finely chopped mint, minced garlic, cumin, salt, black pepper, beaten egg, and breadcrumbs. Mix until well combined, being careful not to overmix as this can make the meatballs tough.
2. Form the mixture into 1-inch meatballs and place them on a plate, ensuring they are evenly shaped.
3. Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs to the skillet in a single layer, ensuring not to overcrowd the pan.
4. Cook the meatballs for about 10 minutes, turning occasionally with tongs or a spatula, until they are browned on all sides and cooked through (internal temperature should reach 160°F). If needed, cook in batches.
5. While the meatballs are cooking, prepare the tangy yogurt sauce by combining the plain yogurt and lemon juice in a small bowl. Stir well until smooth and season with salt to taste. For an added twist, you can mix in a pinch of crushed red pepper flakes for some heat.
6. Once the meatballs are cooked, remove them from the skillet and let them rest for a few minutes to retain their juiciness.
7. Serve the meatballs warm, garnished with chopped cilantro if desired, alongside the tangy yogurt sauce for dipping. For a complete meal, consider serving with warm pita bread or a fresh Mediterranean salad.