Ingredients

Makes about 32 meatballs

　　1/3 cup minced onion

　　1 large garlic clove, minced

　　1 1/2 teaspoons olive oil

　　1/2 teaspoon dried mint, crumbled

　　1/2 teaspoon salt

　　1/4 teaspoon ground allspice

　　a pinch cinnamon

　　1 pound ground lamb (10% fat)

　　1 cup fine fresh bread crumbs

　　1 large egg, beaten lightly

　　2 tablespoons dried currants

　　1/4 cup black sesame seeds*

　　1/4 cup white sesame seeds, toasted lightly

　　Accompaniment:

　　

minted yogurt dip:

2 cups plain yogurt

　　1/4 cup packed fresh mint leaves, chopped

　　1/2 teaspoon salt, or to taste

　　*available at Asian markets and some specialty foods shops and supermarkets

　　

To make the meatballs:

Step 1

In a small non-stick skillet cook onion and garlic in oil over moderately low heat, stirring, until softened. Transfer mixture to a bowl and stir in mint, salt, allspice, and cinnamon. Add lamb, bread crumbs, egg, and currants and combine well. Form level tablespoons of lamb mixture into 1 1/4-inch meatballs, arranging on a tray as formed.

　　

Step 2

In a small bowl roll half of meatballs, 1 at a time, in black sesame seeds until coated, transferring to a rack set in a shallow baking pan. Coat remaining meatballs with white sesame seeds in same manner, transferring to rack. Meatballs may be prepared up to this point 1 day ahead and chilled, covered loosely.

　　

Step 3

Preheat oven to 450°F.

　　

Step 4

Bake meatballs in upper third of oven 8 to 10 minutes, or until golden and just cooked through.

　　

To make the yogurt dip:

Step 5

In a fine sieve set over a bowl drain yogurt, covered and chilled, 3 hours. Discard whey in bowl and transfer yogurt cheese to bowl. Yogurt cheese may be made 2 days ahead and chilled, covered.

　　

Step 6

Into yogurt cheese stir mint and salt. Makes about 1 1/2 cups.