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.
2 to 4 servings
Preparation
- Heat broiler with an oven rack placed 3 inches below heat source.
- 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.
- 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.
- Meanwhile, combine yogurt, tahini, remaining garlic paste,1/4 teaspoon salt and the lemon juice to taste.
- 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
Dining and Cooking