To make the meatballs:
In a small non-stick skillet cook onion and garlic in oil over moderately low heat, stirring, until softened. Transfer mixture to a bowl and stir in mint, salt, allspice, and cinnamon. Add lamb, bread crumbs, egg, and currants and combine well. Form level tablespoons of lamb mixture into 1 1/4-inch meatballs, arranging on a tray as formed.
In a small bowl roll half of meatballs, 1 at a time, in black sesame seeds until coated, transferring to a rack set in a shallow baking pan. Coat remaining meatballs with white sesame seeds in same manner, transferring to rack. Meatballs may be prepared up to this point 1 day ahead and chilled, covered loosely.
Preheat oven to 450 degreesF.
Bake meatballs in upper third of oven 8 to 10 minutes, or until golden and just cooked through.
To make the yogurt dip:
In a fine sieve set over a bowl drain yogurt, covered and chilled, 3 hours. Discard whey in bowl and transfer yogurt cheese to bowl. Yogurt cheese may be made 2 days ahead and chilled, covered.
Into yogurt cheese stir mint and salt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (929g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 1275 (52%)|
|Amt Per Serving||% DV|
|Total Fat 141.7g||189 %|
|Saturated Fat 53.6g||268 %|
|Monounsaturated Fat 55.1g|
|Polyunsanturated Fat 21.2g|
|Cholesterol 545.9mg||168 %|
|Sodium 1868.8mg||64 %|
|Potassium 2174.6mg||57 %|
|Total Carbohydrate 173.2g||51 %|
|Dietary Fiber 17.8g||71 %|
|Sugars, other 155.4g|
|Protein 121.8g||174 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2463
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