1garlic clove, grated with a Microplane or finely minced
Flatbread, such as lavash or pita or buttery noodles for serving
To make the meatballs:
Preheat the oven to 450°F. Line a half-sheet pan with parchment paper or lightly oil it.
In a large bowl, gently but thoroughly mix together the lamb, water, garlic, green onions, salt, paprika, oregano, cumin, and pepper. Add the bread crumbs and gently mix until incorporated. Roll into 16 small meatballs about 1½ ounces each and arrange on the prepared pan. Brush the tops with the oil.
Roast, rotating the pan halfway through, until the tops of the meatballs start to brown, about 15 minutes. For a deeper brown color, carefully arrange an oven rack in the top third of the oven and preheat the broiler. Broil until the meatballs caramelize, 1 to 2 minutes depending on the broiler (keep a close eye on the pan and don’t walk away while broiling).
To make the yogurt sauce:
In a mini food processor, combine the yogurt, cilantro, mint, garlic, and salt and process until evenly blended. (Or chop the herbs very finely and stir the ingredients together in a bowl.)
Serve the meatballs with the yogurt sauce spooned over the top and flatbread on the side. For a more substantial plate, serve the meatballs and yogurt on top of buttery noodles.
Panko bread crumbs are lighter in texture than classic dried bread crumbs, yielding meatballs that aren’t as dense. If you have classic dried bread crumbs, use ⅓ cup. You can also use 1 cup fresh bread crumbs by blending day-old crusty bread in a food processor until it forms crumbs.For a gluten-free alternative, swap out the crumbs for ½ cup cooked rice and 1 lightly beaten egg to bind the meatballs together.
The Taste Edit - Lamb Meatballs with Yogurt Sauce https://thetasteedit.com/pairing-wine-with-lamb-meatballs-yogurt-sauce/