Lamb Meatballs With Sumac and Feta

Step 1

1 Position a rack in the middle of the oven and preheat to 350 degrees

Step 2

2 Line a large, rimmed baking sheet with foil, if desired

Step 3

3 In the bowl of a food processor, combine the scallions and dill and/or parsley and process or pulse until finely chopped, stopping to scrape down the sides of the bowl as needed

Step 4

4 In a large bowl, combine the lamb, rice or breadcrumbs, garlic, sumac, salt, black pepper and about half of the chopped herbs (leave the remaining herbs in the food processor)

Step 5

5 Using your hands, gently mix everything together and form the mixture into 15 to 20 approximately 1-ounce meatballs

Step 6

6 Place them, evenly spaced, on the rimmed baking sheet and bake for 20 minutes, or until browned and cooked through

Step 7

7 Meanwhile, add the feta and yogurt to the remaining herbs in the food processor and process until a bright green sauce forms, about 3 minutes, stopping to scrape down the sides of the bowl as needed

Step 8

8 If the sauce seems too thick, add 1 more tablespoon of yogurt

Step 9

9 To serve, spoon the sauce onto a large plate and top with the cooked meatballs

Step 10

10 Garnish with sprigs of dill and serve with flatbreads, a salad or extra rice