Mini Meatballs with Yogurt-Dill Sauce

• 1 1/2 tablespoons extra-virgin olive oil
• 1 pound ground lamb
• 1/2 cup minced onion
• 1/4 cup plus 2 tablespoons dry bread crumbs
• 2 extra-large eggs
• 2 tablespoons chopped mint
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon cinnamon
• 1/4 cup chopped dill
• 1 tablespoon plus 1 teaspoon minced garlic
• Salt
• One 8-ounce container Greek yogurt or plain whole milk yogurt
• 1 tablespoon milk

1. Preheat the broiler.
2. Brush a rimmed baking sheet with the olive oil.
3. In a large bowl, combine the lamb with the onion, bread crumbs, eggs, mint, lemon juice, cinnamon, 1 tablespoon of the dill, 2 teaspoons of the garlic and 1 teaspoon of salt; knead until combined.
4. Form the mixture into 1 1/4-inch meatballs.
5. Arrange the meatballs on the oiled baking sheet and broil as close to the heat as possible for 6 minutes, turning the pan halfway through, until firm and lightly browned.
6. Meanwhile, in a small bowl, whisk the yogurt with the remaining 3 tablespoons of dill and 2 teaspoons of garlic; whisk in the milk and season with salt.
7. Transfer the meatballs to a plate and serve with the sauce.

extravirgin olive oil, ground lamb, onion, bread crumbs, eggs, mint, lemon juice, cinnamon, dill, garlic, salt, milk yogurt, milk

Taken from www.foodandwine.com/recipes/mini-meatballs-with-yogurt-dill-sauce (may not work)