INGREDIENTS
1 and 1/2 tsp cumin
1 tsp coriander
1/2 tsp cinnamon
1/4 tsp allspice
1/2 tsp paprika
2 tsp salt
1/2 tsp pepper
2 lbs ground American lamb
2 large eggs
2/3 cup breadcrumbs
1/2 cup olive oil
Herb Yogurt Dip
2 cups plain yogurt
Drizzle of olive oil
Pinch of salt
Pinch of pepper
Handful of fresh parsley, finely chopped
DIRECTIONS
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° 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° F is reached (for medium done meatballs) or 170° F (for well done meatballs).
Make Yogurt Dip: Stir together all dip ingredients, tasting and adjusting the seasonings as desired.
Serve + 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.
