Lamb Meatballs with Yogurt Sauce
- 2 cups plain whole-milk yogurt
- 2 garlic cloves, finely minced
- 3 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh mint
- Salt and freshly ground black pepper
- 2 pounds ground lamb
- 2 eggs, lightly beaten
- 3/4 cup fine fresh bread crumbs
- 1 large shallot, minced
- 1 1/2 tablespoon harissa (or sambal oelek, siracha or another red chile paste)
- 1 teaspoon kosher salt
- 1 teaspoon cumin seeds (or ground cumin)
- ¼ teaspoon freshly ground black pepper
- Toasted sunflower seeds
- Pickled chiles, homemade or store-bought
Preheat oven to 400.
Make the yogurt sauce: In a medium bowl, whisk together the yogurt, garlic, 2 tablespoons of the dill, and 1 tablespoon of the mint. Season to taste with salt and pepper and set aside.
Make the meatballs: In a large bowl, combine the lamb, egg, bread crumbs, shallot, harissa, salt, cumin, and pepper and mix well with your hands. Shape into golf ball sized meatballs, dipping your hands in cold water as needed to keep the mixture from sticking.
Assemble meatballs snugly in a lightly-oiled 13″ x 9″ baking dish (or any other combo of baking dishes that work) so they touch each other.
Bake for 20-25 minutes until they look yummy and done.
Spoon some yogurt sauce into the bottom of four bowls. Top with a few meatballs, and garnish with the remaining dill and mint, the sunflower seeds, and a few pickled chiles.
Serves 6 as a main course, our 4 with lotsa leftovers.