Sesame Lamb Meatballs with Minted Yogurt Dip Recipe

Prep Time: 30 minutes

Cook Time: 10 minutes

Ingredients:

• Meatballs:
• 1/3 cup minced onion
• 1 large garlic clove, minced
• 1-1/2 teaspoons olive oil
• 1/2 teaspoon dried mint, crumbled
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• A pinch cinnamon
• 1 pound ground lamb (10% fat)
• 1 cup fine fresh bread crumbs
• 1 large egg, beaten lightly
• 2 Tablespoons dried currants
• 1/4 cup black sesame seeds
• 1/4 cup white sesame seeds, toasted lightly
• .
• Minted Yogurt Dip:
• 2 cups plain yogurt
• 1/4 cup packed fresh mint leaves, chopped
• 1/2 teaspoon salt, or to taste

Preparation:

To make the meatballs:
In a small non-stick skillet cook onion and garlic in oil over moderately low heat, stirring, until softened. Transfer mixture to a bowl and stir in mint, salt, allspice, and cinnamon. Add lamb, bread crumbs, egg, and currants. Combine well. Form level tablespoons of lamb mixture into 1-1/4-inch meatballs, arranging on a tray as formed.

In a small bowl, roll half of meatballs, 1 at a time, in black sesame seeds until coated, transferring to a rack set in a shallow baking pan. Coat remaining meatballs with white sesame seeds in same manner, transferring to rack. Meatballs may be prepared up to this point 1 day ahead and chilled, covered loosely.

Preheat oven to 450 degrees F.

Bake meatballs in upper third of oven 8 to 10 minutes, or until golden and just cooked through.

To make the yogurt dip:
In a fine sieve set over a bowl drain yogurt, covered and chilled, 3 hours. Discard whey in bowl and transfer yogurt cheese to bowl. Yogurt cheese may be made 2 days ahead and chilled, covered. Into yogurt cheese stir mint and salt. Makes about 1-1/2 cups

Yield: 32 meatballs

Recipe Source: Best of Gourmet 1995 (Random House)
Reprinted with permission.