Total Time
1 Hour 15 Mins
Yield
Serves 6
Photo: Thomas J. Story; Styling: Robyn Valarik

How to Make It

Step 1

Make sauce: In a small bowl, stir yogurt with lemon zest, mint, olive oil, salt, and garlic. Cover and chill until ready to serve.

Step 2

Make meatballs: In a large bowl, combine ginger, garlic, ras el hanout, salt, and pepper. Add lamb and beef and gently mix just until seasonings are distributed.

Step 3

In your palms, gently roll meat to form 1 1/2-in. balls; set on a rimmed baking pan.

Step 4

Preheat oven to 200°, line another rimmed baking pan with paper towels, and put it and a heatproof serving bowl in the oven to keep warm. Heat a 12-in. frying pan over medium heat. Add oil and swirl to coat. Brown meatballs in 2 batches on all sides, turning as needed, 10 to 12 minutes for medium-rare. Transfer meatballs to the paper towel–lined pan.

Step 5

Transfer meatballs to the warm serving bowl, garnish with mint sprigs, and serve with yogurt sauce.

Step 6

*Buy at well-stocked supermarkets.

Step 7

Make ahead: Shape, wrap, and chill meatballs up to 1 day (their texture will be a little softer than if just made).

Step 8

Note: Nutritional analysis is per serving.

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