Middle Eastern Sesame Lamb Meatballs with Minted Yogurt Dip

• 1/3 cup minced onion
• 1 large garlic clove, minced
• 1 1/2 teaspoons olive oil
• 1/2 teaspoon dried mint, crumbled
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• a pinch cinnamon
• 1 pound ground lamb (10% fat)
• 1 cup fine fresh bread crumbs
• 1 large egg, beaten lightly
• 2 tablespoons dried currants
• 1/4 cup black sesame seeds*
• 1/4 cup white sesame seeds, toasted lightly
• Accompaniment:
• 2 cups plain yogurt
• 1/4 cup packed fresh mint leaves, chopped
• 1/2 teaspoon salt, or to taste
• *available at Asian markets and some specialty foods shops and supermarkets

1. In a small non-stick skillet cook onion and garlic in oil over moderately low heat, stirring, until softened.
2. Transfer mixture to a bowl and stir in mint, salt, allspice, and cinnamon.
3. Add lamb, bread crumbs, egg, and currants and combine well.
4. Form level tablespoons of lamb mixture into 1 1/4-inch meatballs, arranging on a tray as formed.
5. 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.
6. Coat remaining meatballs with white sesame seeds in same manner, transferring to rack.
7. Meatballs may be prepared up to this point 1 day ahead and chilled, covered loosely.
8. Preheat oven to 450F.
9. Bake meatballs in upper third of oven 8 to 10 minutes, or until golden and just cooked through.
10. In a fine sieve set over a bowl drain yogurt, covered and chilled, 3 hours.
11. Discard whey in bowl and transfer yogurt cheese to bowl.
12. Yogurt cheese may be made 2 days ahead and chilled, covered.
13. Into yogurt cheese stir mint and salt.
14. Makes about 1 1/2 cups.

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Taken from www.epicurious.com/recipes/food/views/middle-eastern-sesame-lamb-meatballs-with-minted-yogurt-dip-13076 (may not work)