Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce

• 3 garlic cloves, minced
• 1 1/4 teaspoons coarse kosher salt, plus a pinch
• 1 pound ground lamb
• 2 teaspoons cumin seeds
• 1/2 teaspoon hot sauce, more for serving
• Black pepper, to taste
• 1/2 teaspoon chile powder
• 1 scallion, minced
• 2 tablespoons finely chopped parsley
• Olive oil, for greasing pan
• 1/4 cup plain yogurt
• 1/4 cup tahini
• Fresh lemon juice, to taste

1. Heat broiler with an oven rack placed 3 inches below heat source.
2. Using a mortar and pestle or the flat side of a knife, make a paste with garlic and a pinch of salt.
3. Put half the garlic paste in a large bowl and add lamb, 1 teaspoon of the salt, cumin, hot sauce, pepper, chile powder, scallion and 1 tablespoon parsley.
4. Mix to combine.
5. Shape lamb mixture into 1 1/2-inch meatballs and place on an oiled rimmed baking sheet.
6. Make sure meatballs are spaced at least 1 inch apart.
7. Transfer baking sheet to oven and broil meatballs for 8 to 10 minutes, or until browned on top and slightly pink on the inside.
8. Meanwhile, combine yogurt, tahini, remaining garlic paste,1/4 teaspoon salt and the lemon juice to taste.
9. Transfer cooked meatballs to a serving platter or individual plates and serve with tahini sauce and extra hot sauce, if you like.
10. Garnish with the remaining parsley.

garlic, coarse kosher salt, ground lamb, cumin seeds, hot sauce, black pepper, chile powder, scallion, parsley, olive oil, plain yogurt, tahini, lemon juice

Taken from cooking.nytimes.com/recipes/1015081 (may not work)