Cumin Lamb Meatballs with Tahini Yogurt Dipping Sauce


2 garlic cloves, minced
1 tsp salt + pinch
1 lb ground lamb
2 tsp cumin seeds
1/2 tsp hot sauce
Black pepper, to taste
1/2 tsp chile powder
1 green onion, minced
2 tbsp fresh parsley, chopped and divided
2 tbsp Olive oil

3/4 tsp kosher salt, divided
1 clove garlic, chopped
1/2 cup plain greek yogurt
1/4 cup tahini
2 tbsp olive oil
1 tbsp lemon juice
1/2 tsp whole cumin seeds
1/4 cup cold water


Mix together the garlic cloves and the salt and add to a bowl. Combine with the ground lamb, cumin, hot sauce, chile powder, green onion and parsley.  Shape meat into 1 1/2 inch meatballs and set aside. Preheat a pan on medium heat and add olive oil, then add the meatballs without crowding the pan. If necessary, cook in batches.  Cook until browned and slightly pink on the inside.

Whisk together the salt, garlic, greek yogurt, tahini, olive oil and lemon juice. Add as much water as needed to thin out the sauce. Serve with parsley along with the cooked meatballs.

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