Cumin Lamb Meatballs with Tahini Yogurt

from The New York Times

submitted by Anne Halsted

preparation time: 20 minutes

serves 2 to 4

3 garlic cloves, minced

1¼ 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 chili powder

1 scallion, minced

2 tablespoons finely chopped parsley, divided

olive oil, for greasing pan

¼ cup plain yogurt

¼ cup tahini

fresh lemon juice, to taste

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, chili powder, scallion and 1 tablespoon parsley.  Mix to combine. Shape lamb mixture into 1½-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, ¼ teaspoon salt and 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.

Alternatively, one could add finely chopped cucumber to the sauce for added flavor.  This could be also a finger food dish for a buffet.