Ingredients
For the meatballs
1 pound ground lamb
1/4 cup finely chopped white onions
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh coriander
1 garlic clove, finely chopped
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper, recommendation: Sri Lanka Noir
For the yogurt
200 g Greek whole milk yogurt
2 teaspoons finely chopped fresh coriander
2 teaspoons finely chopped fresh mint
1 teaspoon ground cumin
1 medium lemon, chopped
preparation
Preheat the oven to 200°C. Pour all the meatball ingredients into a large bowl and mix thoroughly with your hands.
Form about 30 balls (about 2 teaspoons each) and place them on a baking tray.
Bake the meatballs in the oven until they are no longer pink in the middle (about 15 minutes).
Mix all the yogurt ingredients in a small bowl and season with salt and freshly ground black pepper. Mix well.
