Makes 3 cups. 8 servings.

Ingredients

For the meatballs:
• 1 pound ground lamb
• 1/3 cup crumbled feta cheese
• 1/4 cup minced shallots
• 3 tablespoons semolina
• 3 tablespoons minced parsley
• 1 teaspoon ground cumin
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 egg, lightly beaten

For the Yogurt
• 1 cup plain Greek yogurt
• ½ tsp salt
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 2 tablespoons minced fresh dill
• 2 tablespoons minced fresh mint

Directions

• In a large bowl add all the ingredients for the meatballs. Using your hands, work together the mixture until it’s completely combined, about 2 minutes. Cover and let sit in the refrigerator for at least an hour.
• While the meatball mix is chilling, make the herb yogurt: mix together all ingredients and refrigerate until ready to use.
• Bake the meatballs: After an hour, preheat your oven to 375F and line a baking sheet with parchment paper.
• Roll lamb mixture into 1-1/2 inch sized balls and lay onto prepared baking sheet.
• Bake for about 18-20 minutes, until the meatballs are slightly crispy on the outside and no longer pink in the inside.
• Serve warm with the yogurt sauce.