Recipe Provided By"Blue Bowl"
For the Meatballs
- 2 pounds ground American lamb
- 2 large eggs
- 1/2 cup olive oil
- 2/3 cup breadcrumbs
- 2 teaspoon salt
- 1 and 1/2 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1/4 teaspoon allspice
For Herb Yogurt Dip
- 2 cups plain yogurt
- Drizzle of olive oil
- Pinch of salt
- Pinch of pepper
- Handful of fresh parsley, (finely chopped)
Prep: Line two baking sheets with foil, and place an oven-safe rack (like a cookie cooling rack) on each. Spray lightly with nonstick spray and set aside. Preheat your oven to 400 degrees F.
Make the Meatballs: Stir together all the spices in a small bowl. Add all meatball ingredients to a large bowl, with the spice mix, and combine everything with a spoon or clean hands until combined.
Roll the mixture into small, two-bite size meatballs, about 2 tablespoons in size. Place in rows on the prepared pans.
Bake: Bake meatballs for 13-18 minutes, until an internal temp of 160 degrees F* is reached (for medium done meatballs) or 170 degrees F (for well-done meatballs).
* Note: The USDA recommends ground lamb reach an internal temperature of 160F.
Make Yogurt Dip: Stir together all dip ingredients, tasting and adjusting the seasonings as desired.
Serve and Store: Serve the meatballs warm from the oven on wooden skewers, alongside the dip. Keep leftovers in an airtight container in the fridge for 3-4 days.