Meatballs are the “Fun Size” version of patties, and just like their candy counterparts, people can’t get enough of them! These spiced lamb meatballs make an excellent appetizer on their own or a main as part of a Middle Eastern inspired mezze platter. Consider doubling the meatball recipe though, because these babies fly off the counter.

If you don’t want to use lamb, you can substitute ground beef or ground turkey for a tasty variation. You can also make the meatballs up to 24 hours in advance and store them covered in the refrigerator until you’re ready to bake. Even if you don’t prepare them in advance, the meatballs and the sauce take only a few minutes to put together, so this recipe is an excellent and nourishing option for harried weeknights. Finally any leftover tahini yogurt sauce goes perfectly with roasted Brussels sprouts and carrots or spread on pita.

Lamb Meatballs: Yields 12 meatballs

Ingredients:

• 1 lb ground lamb

• 1/4 yellow onion, finely diced

• 1/4 cup parsley leaves, washed and dried

• 3 cloves garlic, minced

• 1 tsp. kosher salt

• 1 TBS. coriander

• 1 tsp. ground cumin

• 1 tsp. cinnamon

• 1/2 tsp. allspice

• 1/4 tsp. ground ginger

• 1/4 tsp. black pepper

Method:

1. Preheat the oven to 400ºF.

2. Finely chop the parsley. Place all the ingredients in a bowl and mix thoroughly until all the spices are evenly distributed throughout the meat. Divide the mixture into 12 equal portions and roll into balls.

3. Bake in the oven for about 20 minutes or until browned and fragrant. Serve with tahini yogurt sauce.

Tahini Yogurt Sauce

Ingredients:

• 1 cup plain greek yogurt (nonfat, low fat, or full fat)

• 2 generous TBS. tahini

• 1 small clove garlic, minced

• Juice and zest of 1 lemon

• 1 TBS. olive oil

• 1 TBS. water

• Pinch of salt

• Parsley for garnish

Method:

1. Combine all the ingredients together in a bowl. Mix well and top with chopped parsley.

Meatball recipe adapted from Allrecipes