Lamb meatballs with yogurt mint sauce

Recipe Marisa Curatolo

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These lamb meatballs play off the minty yogurt sauce and just taste so good. It’s a perfect-sized starter.

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Ingredients

Lamb meatballs with yogurt mint sauce

2 teaspoons extra virgin olive oil

1⁄ 2 small onion, finely chopped

2 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons ground cinnamon

1 teaspoon ground coriander

1 teaspoon paprika

2 teaspoons ground fennel

1 pound ground lamb

2 tablespoons chopped flat-leaf parsley

1⁄ 2 teaspoon coarse salt

1⁄ 2 teaspoon freshly ground pepper

Yogurt mint sauce

3⁄ 4 cup Greek-style plain yogurt, drained

1 tablespoon fresh lemon juice

1⁄ 4 cup mayonnaise

1 cup loosely packed fresh mint, chopped

3 cloves garlic, minced

1⁄ 8 teaspoon salt

1⁄ 8 teaspoon freshly ground pepper

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To make yogurt mint sauce, combine yogurt, lemon juice, mayonnaise, mint and garlic.

Stir well. Season with salt and pepper; set aside. Heat oil in a small skillet over medium heat.

Add onion, garlic, cumin, cinnamon, coriander, paprika and fennel; cook 3 to 4 minutes, until

spices are fragrant. Set aside to cool. In a medium bowl, combine lamb, parsley, salt, pepper and spice mixture; mix gently. Shape mixture into 1-inch round balls. Place on parchment lined baking sheet. Broil for 3 minutes or until no longer pink. Serve with yogurt mint

sauce. Makes 36.