Lamb Meatballs with Yogurt-Tahini Dipping Sauce

Nonstick cooking spray

Meatballs:

1            pound ground lamb

2            garlic cloves, finely chopped

1         teaspoon kosher salt

½        teaspoon fresh oregano

½        teaspoon ground cumin

¼        teaspoon cayenne

¼        teaspoon ground coriander

¼        teaspoon freshly ground black pepper Pinch ground cinnamon

Olive oil, for spraying

Sauce:

1         cup plain Greek yogurt, any fat variety

1         tablespoon tahini

½        teaspoon fresh lemon juice

½        teaspoon kosher salt

¼        teaspoon ground cumin

 Pita bread, toasted and kept warm, for serving

Chopped fresh parsley, for serving

Nutritional information per serving (based on 1 meatball and 1 tablespoon sauce):  Calories 103 (69% from fat) • carb. 1g • pro. 7g • fat 8g • sat. fat 3g chol. 22mg • sod. 253mg • calc. 32mg • fiber 0g

1 . Place the AirFryer Basket onto the Baking/Drip Pan and generously coat with nonstick cooking spray. Reserve.

2 . Put all of the meatball ingredients in a large bowl. Gently mix with hands until well combined. Form into 15 golf ball-size pieces. Spray evenly with olive oil and transfer to the prepared basket.

3 . AirFry in the upper position with the temperature set to 400°F for 15 minutes. AirFry until evenly browned on the outside, about 10 to 15 minutes.

4 . While the meatballs are cooking, prepare the Yogurt-Tahini Dipping Sauce. In a small bowl, whisk together all of the sauce ingredients until homogenous. Reserve in the refrigerator (this can be made in advance and stored in an airtight contain- er in the refrigerator for up to 1 week).

5 . Serve the lamb meatballs with the Yogurt-Tahini Sauce, chopped parsley and toasted pita.