Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce

Ingredients

• 3 garlic cloves, minced
• 1 ¼ teaspoons coarse kosher salt, plus a pinch
• 1 pound ground lamb
• 2 teaspoons cumin seeds
• ½ teaspoon hot sauce, more for serving
• Black pepper, to taste
• ½ teaspoon chile powder
• 1 scallion, minced
• 2 tablespoons finely chopped parsley
• Olive oil, for greasing pan
• ¼ cup plain yogurt
• ¼ cup tahini
• Fresh lemon juice, to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    860 calories; 70 grams fat; 26 grams saturated fat; 28 grams monounsaturated fat; 11 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 44 grams protein; 169 milligrams cholesterol; 1807 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 to 4 servings

Preparation

1. Heat broiler with an oven rack placed 3 inches below heat source.
2. Using a mortar and pestle or the flat side of a knife, make a paste with garlic and a pinch of salt. Put half the garlic paste in a large bowl and add lamb, 1 teaspoon of the salt, cumin, hot sauce, pepper, chile powder, scallion and 1 tablespoon parsley. Mix to combine.
3. Shape lamb mixture into 1 1/2-inch meatballs and place on an oiled rimmed baking sheet. Make sure meatballs are spaced at least 1 inch apart. Transfer baking sheet to oven and broil meatballs for 8 to 10 minutes, or until browned on top and slightly pink on the inside.
4. Meanwhile, combine yogurt, tahini, remaining garlic paste,1/4 teaspoon salt and the lemon juice to taste.
5. Transfer cooked meatballs to a serving platter or individual plates and serve with tahini sauce and extra hot sauce, if you like. Garnish with the remaining parsley.

20 minutes