Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce

Ingredients

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 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

Instructions

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 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 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.