Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce by Melissa Clark, NYT Cooking

Time: 20 minutes
Yield: 2 to 4 servings

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3 garlic cloves, minced
1 ¼ teaspoons coarse kosher salt, plus a pinch
1 pound ground lamb
2 teaspoons cumin seeds
½ teaspoon hot sauce, more for serving
Black pepper, to taste
½ teaspoon chile powder
1 scallion, minced
2 tablespoons finely chopped parsley
Olive oil, for greasing pan
¼ cup plain yogurt
¼ cup tahini
Fresh lemon juice, to taste


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