These tender Mediterranean lamb meatballs and mint yogurt dipping sauce will introduce global flavors to your dinner spread. A balanced Frappato from Sicilia DOC is a delightful pairing for this delicious dish.
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- ½ cup finely chopped yellow onion
- 1 pound ground lamb
- ½ cup fine breadcrumbs
- 2 tablespoon finely chopped parsley
- 2 tablespoons finely chopped mint
- 1 large egg, beaten
- 1 teaspoon kosher salt
- Black pepper, to taste
- 2 cups Whole Greek Yogurt
- 1 large clove garlic, smashed into a paste with a pinch of kosher salt
- ½ cup minced mint
- 1 tablespoon lemon juice, more to taste
- Salt and pepper to taste
Toast the cumin, cinnamon and allspice in a dry skillet over medium-low heat until fragrant. Move to a bowl. Sauté onions in a little oil until translucent. Let cool.
Move oven rack to the top third of the oven and preheat oven to 400°.
In a large bowl, combine all ingredients thoroughly. Divide lamb into about 1½ ounce portions then roll into golf ball size balls, placing them on a baking sheet.
Roast in the oven until the internal temperature of the meatballs reaches 150°-155°, about 15 minutes. If desired, broil for the last few minutes to lightly brown them.
To make the dip, mix the yogurt, garlic, mint and lemon juice together, and season to taste with salt and pepper. This can be done up to two days in advance. When ready to serve, season to taste again, adding more lemon juice if necessary. Makes 2 servings.