Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

  • Duration
  • Cook Time
  • Prep Time
  • 36Servings

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1/2 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 2 teaspoons ground fennel
  • 1 pound ground lamb
  • 2 tablespoons flat leaf parsley, chopped
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper

Yogurt mint sauce

  • 3/4 cup Greek style plain yogurt, drained
  • 1 tablespoon fresh lemon juice
  • 1/4 cup mayonnaise
  • 1 cup loosely packed fresh mint, chopped
  • 3 cloves garlic, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper

Preparation

For yogurt mint sauce, combine yogurt, lemon juice, mayonnaise, mint and garlic.
Stir well. Season with salt and pepper; set aside.

Heat oil in a small skillet over medium heat. Add onion, garlic, cumin, cinnamon, coriander, paprika and fennel; cook 3 to 4 minutes, until spices are fragrant. Set aside to cool.

In a medium bowl, combine lamb, parsley, salt, pepper and spice mixture; mix gently.
Shape mixture into 1-inch round balls. Place on parchment lined baking sheet. Broil for 3 minutes or until no longer pink. Serve with yogurt mint sauce.