Lamb Meatballs with Yogurt Sauce

These juicy lamb meatballs with spiced yogurt dipping sauce are full of flavor and make a wonderful main dish or appetizer. The meatballs’ secret ingredient is Chinese five-spice powder. It offers a complimentary blend of spices in one jar that perfectly flavors the lamb. The sauce gets its special something from pomegranate molasses. This classic Middle Eastern ingredient is pomegranate juice that’s been cooked down to a syrupy consistency. It lends just the right intensity of tart, sweet flavor to the dipping sauce. Although nothing quite replicates the taste of this unique syrup, if you can’t get it, it’s okay to use honey mixed with a squeeze of lemon in a pinch.
 

Instructions

Step 1
Make the yogurt sauce. Whisk together the yogurt, lemon juice, oil, cumin, coriander, ½ tsp salt, and a few grinds of black pepper. Refrigerate, covered, to allow the flavors to blend while you make the meatballs. Just before serving, adjust the sauce’s seasoning with salt, if necessary. Transfer the sauce to a serving bowl, drizzle with the pomegranate molasses, top with the pistachios, and serve with the meatballs. 

Step 2
Position a rack in the upper third of the oven and heat to 425°F. Line a large rimmed baking sheet with foil and set aside. 

Step 3
In a large bowl, stir together the panko, parsley, pistachios, garlic, lemon zest, Chinese five-spice powder, 1 1/2 tsp salt, pepper flakes, cumin, oregano, and egg. Add the lamb and gently mix with your hands until just combined. Don’t overmix! 

Step 4
With damp hands, gently form golfball-size meatballs (about 1 oz each). Arrange the meatballs on the prepared baking sheet, spacing them out evenly. Roast the meatballs until the outsides are lightly browned and the internal temperature is 155°F, 8 to 9 minutes.

Step 5
Transfer the meatballs to a serving dish, garnish with parsley, and serve with the spiced yogurt dipping sauce.

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