Cast Iron Lamb Meatballs with Yogurt Sauce
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Cast Iron Lamb Meatballs with Yogurt Sauce

Party Main Dish Recipe
Source: Americastestkitchen.com
Ingredients
1 cup plain Greek yogurt 3 tablespoons minced fresh mint 2 tablespoons extra-virgin olive oil 1 garlic clove, minced ½ teaspoon grated lemon zest plus 1/2 teaspoon juice Salt and pepper 6 square or 7 round saltines, crushed (3 tablespoons) 2 tablespoons water 1 pound ground lamb 1 large egg yolk 1 teaspoon ground cumin ¾ teaspoon ground cinnamon ⅛ teaspoon ground cloves
Directions
1
To crush the saltines quickly and easily, place them in a zipper-lock bag and use a rolling pin to smash them.
2
Combine ⅔ cup yogurt, 1 tablespoon mint, 1 tablespoon oil, half of garlic, lemon zest and juice, and ¼ teaspoon salt in bowl. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
3
Mash remaining ⅓ cup yogurt, crushed saltines, and water together with fork in large bowl to form paste. Add lamb, egg yolk, cumin, cinnamon, cloves, ¾ teaspoon salt, ⅛ teaspoon pepper, remaining 2 tablespoons mint, and remaining garlic and knead with hands until uniformly combined. Pinch off and roll mixture into 1-inch meatballs (about 35 meatballs).
4
Heat 12-inch cast-iron skillet over medium heat for 5 minutes. Add remaining 1 tablespoon oil and heat until just smoking. Brown meatballs on all sides, 5 to 8 minutes; using slotted spoon, transfer to serving platter. Serve with yogurt sauce.
Notes
The meatballs were a bit dry and tough :-(