LAMB MEATBALLS with Yogurt-Dill Sauce

SERVES 4 as a main dish, 6 to 8 as an appetizer

My kids love meatballs of all kinds, and these, flavored with cumin and cinnamon, are no exception. You can serve them for a family supper with rice or orzo alongside, or make them a bit smaller and serve them as hors d’oeuvres. If you can’t find ground lamb (or aren’t a fan), make them with ground beef instead.

This is a great meal to prepare with the kids because they can get their hands messy and help roll the meat mixture into balls. It’s also great to double or quadruple the recipe and make enough to freeze for lazy rainy days!

LAMB MEATBALLS

1 pound ground lamb

½ cup Italian seasoned bread crumbs

2 tablespoons balsamic vinegar

1 large egg

1 garlic clove, minced

1 teaspoon sweet paprika

1 teaspoon ground cumin

¼ teaspoon ground cinnamon

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

YOGURT-DILL SAUCE

1 cup plain Greek yogurt

2 tablespoons chopped fresh dill

Grated zest and juice of ½ lemon

Kosher salt and freshly ground black pepper, to taste

MAKE THE MEATBALLS: Preheat the oven to 350°F. In a large bowl, combine the lamb, bread crumbs, vinegar, egg, garlic, paprika, cumin, cinnamon, salt, and pepper and mix gently but thoroughly until combined—don’t overmix, or the meatballs will be tough. Roll the mixture into 1½-inch balls and set on a rimmed baking sheet.

Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning once, until browned on all sides, 3 to 4 minutes total. Return to the baking sheet. Transfer to the oven and bake for 10 to 15 minutes, until cooked through and browned.

WHILE THE MEATBALLS BAKE, MAKE THE SAUCE: In a small bowl, stir together the yogurt, dill, lemon zest, and lemon juice. Season to taste with salt and pepper.

Transfer the meatballs to a serving platter and serve with the yogurt-dill sauce alongside.