Merguez Meatballs with Minted Yogurt Dipping Sauce

Meatballs

• 1 pound ground lamb or beef
• 1 egg, lightly beaten
• 1/3 cup cracker meal or plain bread crumbs
• 2 tablespoons finely chopped shallot or onion
• 1 clove garlic, minced or crushed
• 1 tablespoon pimenton dulce (Spanish smoked paprika)
• 1 tablespoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 teaspoon grated fresh ginger or ginger juice
• 1 tablespoon tomato paste
• 1 teaspoon harissa or 1/2 tsp. Sriracha
• 1 tablespoon chopped parsley
• 3 tablespoons chopped mint
• 1 tablespoon chopped cilantro
• 3 tablespoons red wine vinegar or sherry vinegar
• 3/4 teaspoons salt
• 1/2 teaspoon black pepper

1. Pre-heat oven to 400 degrees. Line a baking sheet with aluminum foil and lightly grease the foil with olive or grapeseed oil so the meatballs won't stick.
2. Add all of the ingredients to a bowl and mix to combine thoroughly. Clean hands work best for this.
3. Using a small ice cream scoop or wet hands, form golf-ball sized meatballs and arrange on the tray.
4. Roast in oven for 20 minutes or until browned and sizzling and firm to the touch.

Minted Yogurt Dipping Sauce

• 1 cup Greek yogurt
• 3 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 4 tablespoons chopped mint

1. Combine all ingredients and stir well.