Ingredients

The following ingredients have 3 Servings
  • 3 garlic cloves, minced
  • 1 1/4 teaspoons coarse kosher salt, plus a pinch
  • 1 pound ground lamb
  • 2 teaspoons cumin seeds
  • 1/2 teaspoon hot sauce, more for serving
  • Black pepper, to taste
  • 1/2 teaspoon chile powder
  • 1 scallion, minced
  • 2 tablespoons finely chopped parsley
  • Olive oil, for greasing pan
  • 1/4 cup plain yogurt
  • 1/4 cup tahini
  • Fresh lemon juice, to taste

Instruction

  • 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.