Lamb Meatballs with Cucumber Yogurt Sauce

Total Time: 40 minutes
Hands-on Time: 14 minutes
Makes: 4 servings

Homemade lamb meatballs packed with flavor thanks to robust organic spices.

Make the yogurt sauce ahead of time to let the flavors sit before serving.

Ingredients:

1 teaspoon Organic Ground Cumin Seed 1.76 oz.

1 teaspoon Smoked Ground Paprika 1.87 oz.

1/2 teaspoon Ground Coriander Seed 1.60 oz.

1/4 teaspoon Organic Ground Sage Leaf 0.80 oz.

1/4 teaspoon Ground Korintje Cinnamon 1.92 oz.

1/2 teaspoon Coarse Sea Salt 5 lb.

1/4 teaspoon Medium-Grind Black Pepper 1.80 oz.

1/2 cup Panko Bread Crumbs.

1/2 cup Milk.

1 Egg Yolk.

1 medium Shallot, minced.

1 Clove Garlic, minced.

1/2 cup Fresh Parsley, loosely packed.

1 pound Ground Lamb.

1 cup Cucumber, peeled and diced.

1 cup plain Whole Milk Yogurt.

1/4 cup Fresh Flat-Leaf Parsley, minced.

1/4 cup Fresh Cilantro, minced.

2 tablespoons Lemon Juice.

Directions:

In a large bowl, combine panko breadcrumbs and milk.

Let sit for 15 minutes until the panko absorbs the milk.

Stir in egg yolk, shallot, garlic, parsley, spices and 1/4 teaspoon salt.

Add ground lamb and knead/stir until panko mixture is distributed evenly with the ground lamb.

Let rest.

Preheat oven to 375 degrees.

Divide lamb into 12, golf ball sized balls.

Roll and place in a roasting pan big enough that meatballs are not touching.

Alternatively, place on a jellyroll pan covered with parchment.

Bake meatballs until browning, turning once during baking if desired.

While meatballs are cooking, combine cucumber, yogurt, parsley, cilantro, lemon juice, black pepper and remaining 1/4 teaspoon salt in a bowl.

Stir until combined, taste, and adjust lemon and salt if desired.

Serve meatballs with a few spoonfuls of the yogurt sauce and extra parsley.

Complete the meal by serving over rice or quinoa.