Lamb Meatballs (and Bison!)

These are really really good and so freaking easy. I served with store-bought tzatiki. 

INGREDIENTS

For the meatballs:

• 1 pound ground lamb (or bison)
• 1/4 cup finely chopped white onion .... or more! I added more like 1/2 an onion to my 1 lb.
• 1 tablespoon finely chopped fresh mint... heaping
• 1 tablespoon finely chopped fresh cilantro... heaping
• 1 garlic clove, finely chopped....meh I did more like 3 cloves
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin .... double to triple this
• 1/4 teaspoon cinnamon
• 1/4 teaspoon freshly ground black pepper

For the yogurt:

• 7 ounces whole-milk Greek yogurt
• 2 teaspoons finely chopped fresh cilantro
• 2 teaspoons finely chopped fresh mint
• 1 teaspoon ground cumin
• Zest of 1 medium lemon, minced

INSTRUCTIONS

1. Heat the oven to 375°F and arrange a rack in the middle.
2. Combine all meatball ingredients in a large bowl and mix thoroughly with your hands.
3. Form into 30 balls (about 2 teaspoons each) and place on a baking sheet.
4. Bake until meatballs are no longer pink in the middle, about 15 minutes.
5. Meanwhile, combine all yogurt ingredients in a small bowl and season with salt and freshly ground black pepper. Mix well. Serve with the meatballs.