Fresh mint and cilantro pair with the classic Mediterranean spices of cinnamon, cumin, and coriander to liven up ground lamb and plain yogurt. To prepare these as a main course, form larger meatballs and serve with pita and couscous.
What to buy: Greek yogurt can be found in most grocery stores. We like the Fage brand.
Game plan: The meatballs can be formed up to 24 hours ahead and refrigerated; they’ll just need an additional 3 to 5 minutes in the oven to cook through.
The yogurt dip can be made 1 day ahead, covered tightly, and refrigerated.
Nonreactive, dishwasher-safe stainless steel bowls are great for prepping all sorts of things, from dressings and meat mixtures to chocolate ganache, and this set has pretty much every size you need.See It ›
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...