Lamb Meatballs with Lemon-Cumin Yogurt

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.

INGREDIENTS For the meatballs: • 1 pound (500 g) ground lamb • 1/4 cup finely chopped white onion • 1 tablespoon finely chopped fresh mint • 1 tablespoon finely chopped fresh cilantro • 1 garlic clove, finely chopped • 1 teaspoon ground coriander • 1 teaspoon kosher salt • 1/2 teaspoon ground cumin • 1/4 teaspoon cinnamon • 1/4 teaspoon freshly ground black pepper For the yogurt: • 7 ounces (220 ml) whole-milk Greek yogurt • 2 teaspoons finely chopped fresh cilantro • 2 teaspoons finely chopped fresh mint • 1 teaspoon ground cumin • Zest of 1 medium lemon, minced • INSTRUCTIONS 1. Heat the oven to 375°F/190C and arrange a rack in the middle. 2. Combine all meatball ingredients in a large bowl and mix thoroughly with your hands. 3. Form into 30 balls (about 2 teaspoons each) and place on a baking sheet. 4. Bake until meatballs are no longer pink in the middle, about 15 minutes. 5. Meanwhile, combine all yogurt ingredients in a small bowl and season with salt and freshly ground black pepper. Mix well. Serve with the meatballs.

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