Name: Chile-Cumin Lamb Meatballs with Yogurt and Cucumber
Yield: 4 Servings
Ingredients: 3 pasilla chiles, seeds removed, chopped; 1 1/2 teaspoons crushed red pepper flakes; 1 tablespoon cumin seeds; 1/4 cup Sherry vinegar or red wine vinegar; 1 tablespoon sweet smoked paprika; 1 garlic clove, chopped; 1/2 cup olive oil; Kosher salt; 1/4 small onion, chopped; 8 garlic cloves, 7 cloves chopped, 1 clove finely grated; 1 tablespoon chopped fresh parsley; 1 teaspoon chopped fresh oregano; 1 teaspoon chopped fresh sage; 3/4 teaspoon fennel seeds; 3/4 teaspoon ground coriander; 3/4 teaspoon ground cumin; 1 tablespoon kosher salt; 1 large egg; 1 1/4 pounds ground lamb; 1 tablespoon rice flour or all-purpose flour; 4–5 tablespoons olive oil, divided; 1/2 English hothouse cucumber, thinly sliced; 1/2 teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice; 1 1/2 tablespoons Sherry vinegar or red wine vinegar; Freshly ground black pepper; 1/2 cup plain sheep's-milk or cow's whole-milk yogurt; 1/4 cup chopped fresh mint; Crushed red pepper flakes (for serving); A spice mill or a mortar and a pestle

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Chile-Cumin Lamb Meatballs with Yogurt and CucumberChristopher Testani

Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they're also a great main.

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