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.