Moroccan Spiced Lamb Meatballs

Ingredients

• 6 servings dipping sauce 
• 1 teaspoon pepper black freshly ground
• 1 tablespoon canola oil 
• 2 tablespoons ginger fresh minced finely grated
• 1 tablespoon mint leaves fresh finely chopped
• 0.5 teaspoon garlic minced finely grated
• 1 tablespoon garlic minced finely grated
• 0.5 pound ground beef chuck 
• 1.5 pounds lamb 
• 0.5 teaspoon kosher salt 
• 1  lemon zest shredded finely
• 14 oz greek yogurt low-fat
• 6 servings meatballs 
• 6 servings mint sprigs 
• 1 tablespoon olive oil extra-virgin
• 1 tablespoon ras el hanout spice mix 
• 1 teaspoon salt 

Equipment

• bowl
• frying pan
• paper towels
• oven
• baking pan

Directions

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.
2. Make meatballs: In a large bowl, combine ginger, garlic, ras el hanout, salt, and pepper.
3. Add lamb and beef and gently mix just until seasonings are distributed.
4. In your palms, gently roll meat to form 1 1/2-in. balls; set on a rimmed baking pan.
5. 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.
6. Heat a 12-in. frying pan over medium heat.
7. Add oil and swirl to coat. Brown meatballs in 2 batches on all sides, turning as needed, 10 to 12 minutes for medium-rare.
8. Transfer meatballs to the paper towellined pan.
9. Transfer meatballs to the warm serving bowl, garnish with mint sprigs, and serve with yogurt sauce.
10. *Buy at well-stocked supermarkets.
11. Make ahead: Shape, wrap, and chill meatballs up to 1 day (their texture will be a little softer than if just made).