Lamb Meatballs with Yogurt and Pomegranate Seed Sauce

Ingredients

• For the lamb meatballs:
• 1 pound ground lamb
• 1/2 cup chopped fresh mint leaves
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/8 teaspoon ground cinnamon
• 1 1/2 teaspoons salt
• 1 red onion, grated on a box grater
• 1 tablespoon canola oil
• For the yogurt and pomegranate seed sauce:
• 5 ounces Greek yogurt
• 1 1/2 tablespoons milk or water
• Seeds from 1 pomegranate
• 1/4 cup chopped fresh mint
• Kosher salt and freshly ground black pepper
• 4 pitas, warmed

Directions

1. Place the ground lamb in a large bowl with the fresh mint, cayenne, cumin, coriander, cinnamon, salt, and grated red onion. Use your hands to work everything together until the mixture is evenly seasoned and begins to feel a little tacky. Shape it into 16 meatballs, each about two inches across.
2. Move the upper oven rack so it sits six inches beneath the broiler, then heat the broiler on high. Pour the oil onto a rimmed baking sheet, add the meatballs, and turn them gently so they pick up a light coating. Set them in two rows, positioned so the broiler can brown them evenly. Slide the pan under the broiler and cook until the tops are nicely browned, 4 to 5 minutes. Pull the pan out carefully, turn the meatballs with tongs, then broil again until the second side is browned, another 4 to 5 minutes. Take the pan out and set it aside.
3. For the sauce, whisk the yogurt and milk together in a medium bowl until smooth. Fold in the pomegranate seeds and fresh mint, then season with salt and pepper to taste.
4. Fill the warmed pitas with the sauce, dividing it by about a quarter per pita, and add four lamb meatballs to each. Serve right away.