Spicy Moroccan-Inspired Lamb Meatballs with Cucumber-Yogurt Sauce

**This recipe was created in partnership with Walden Local Meat

Prep: 25 minutes

Cook: 20 minutes

Serves: 4

Sauce:

¼ English cucumber

Fine sea salt

½ cup plain Greek yogurt

1 teaspoon lemon juice

1 teaspoon olive oil

½ teaspoon honey

¼ teaspoon garlic powder

2 teaspoons chopped fresh mint

Freshly ground black pepper

Meatballs:

3 tablespoons cassava flour or oat flour

1 tablespoon ras al hanoot

1 teaspoon garlic powder

¾ teaspoon fine sea salt

½ teaspoon hot paprika

¼ teaspoon freshly ground black pepper

1 pound Walden Local Meat ground lamb

1 tablespoon harissa

1. Preheat the oven to 350ºF. Line a large baking sheet with parchment.

2. Make sauce: Grate the cucumber on the large holes of a box grater. Transfer to a fine-mesh sieve. Sprinkle with a few pinches of salt and toss with your fingers to mix. Let stand for 15 minutes. Squeeze out as much excess water as possible and transfer to a bowl. Add the yogurt, lemon juice, olive oil, honey, garlic powder and mint. Taste and season with pepper and more salt, if needed. Cover and refrigerate. (Yield: About ¾ cup. You can make the sauce up to 1 day ahead; keep covered and chilled. Stir before serving.)

3. Make meatballs: In a large bowl, combine the cassava, ras al hanoot, garlic powder, salt, paprika and pepper; whisk to mix well. Add the lamb and harissa and mix gently but thoroughly with your hands until very well combined. Portion into 12 even pieces (a small ice cream scoop is useful here). Roll in your palms to form meatballs. Place on the prepared baking sheet.

4. Bake until cooked through and golden brown, 15 to 20 minutes, turning over halfway through. Serve the meatballs with the sauce.