These spice-packed meatballs are a wonderful addition to your summer cooking routine. The yoghurt and sumac provide tang and freshness to break up the richness of the lamb. Serve alongside a salad, rice or some fluffy pita.
Combine the mince, bread crumbs, onion, garlic, feta, cumin, coriander, cinnamon, cayenne and 1 egg in a bowl and season with salt and plenty of freshly ground black pepper. Mix until it's all incorporated.
Refrigerate for half an hour for flavours to combine.
Shape into golf ball sized balls or slightly smaller.
In a large frying pan, heat up olive oil on medium heat. Once hot, fry the meatballs in batches until golden on all sides. Don't crowd the pan, to ensure you get a nice golden crust on the outside of the meatballs.
Once all meatballs are cooked, set them aside and pour out most of the fat from the frying pan, before adding in the stock. Bring it up to a simmer.
In a separate bowl, combine the yoghurt, remaining egg and 1 tbsp cornflour and slowly pour into hot broth, constantly whisking. Cook on low, until slightly thickened, usually a couple of minutes.
Arrange meatballs on a platter and pour yoghurt over the top and dress with sumac and fresh herbs.
