9-Spice Lamb Meatballs with Lemon Dill Yogurt

If you don’t have Reem Kassis’ cookbooks on your shelf, now might be the time to start. Kassis’ first cookbook, “The Palestinian Table” is exceptional. This recipe is based on one from “The Arabesque Table” where these are called spiced kebabs. To keep you from using the wrong cut, I’ve made them into a straightforward little small meatball. The sauce is bright and the meatballs are savory and addictive.

Yogurt Sauce

• 3/4 cup Greek yogurt

• Grated rind of 1 fresh lemon, or 1/4 rind of a preserved lemon

• Small handful fresh dill, chopped

• 1 Tbsp fresh mint and/or parsley, chopped (optional)

• Flaky salt

In a small food processor, smoothie blender, or by hand if you hate the dishes, combine all of the ingredients and pulse or mix until smooth and well combined. Taste for acidity and salt—if using preserved lemon this might vary wildly. Set aside or store in the fridge for up to a day ahead.

Meatballs

• 1 lb ground lamb (can blend 50:50 with ground pork or beef)

• 1/2 of a day-old or dry pita bread, or white rustic bread with the crust removed

• 1 small yellow onion, chopped

• 1 small clove garlic, peeled and crushed

• Small handful fresh cilantro

• Small handful fresh dill

• 1 tsp salt

• 1 tsp baharat 9-spice blend or Lebanese 7-Spice Blend

• 1 tsp Aleppo pepper

• 1 Tablespoon olive oil

Preheat the oven to Broil: High and set a rack in the top half of the oven.

Lightly grease a roasting pan or cast iron pan.

Place the ground meat in a medium bowl and set aside.

In a small food processor or smoothie blender, combine all of the remaining meatball ingredients from dry bread to olive oil. Blend to a uniform, fine paste; taste for spice and salt.

Add the spice to meat and mix in gently with your hands. Do not overwork the meat, but ensure the seasoning is mixed throughout. Shape the meat into small meatballs and arrange them in their pan; use your fingers to gently press the tops of the meatballs to slightly flatten them.

Put the pan in the oven and broil until the meat is browned and the oil is bubbling.

Remove from the oven and let sit for 10 minutes. Serve with warm pita or fragrant rice with the lemon dill yogurt sauce & fresh vegetables.