Yield: 24 meatballs, 4-6 servings.
2 or 3 slices bread, torn up
1 lb. ground American Lamb
1 tsp. dried thyme
as needed, sesame seeds
1 can (15 oz.) garbanzo beans
1-2 large cloves garlic, quartered
¼ cup fresh lemon juice
¼ cup olive oil
as needed, minced parsley (optional)
as needed, red chile flakes (optional)
1 cup plain yogurt
2 Tbsp. chopped fresh dill weed
1 tsp. grated lemon peel
as needed, fresh dill sprigs
For lamb meatballs: Pulse enough bread in electric blender to get 1 cup lightly packed-down crumbs. Combine lamb, egg, bread crumbs and thyme until well-blended. Form into 24 (about 1") meatballs. Place meatballs in an oiled shallow baking pan. Bake at 375°F for 10-12 minutes, or until done. Sprinkle meatballs with sesame seeds. Stick pick in each and serve with dips.
For hummus dip: Drain beans, saving ¼ cup liquid. Combine beans in electric blender with garlic, lemon juice, oil and reserved bean liquid. Process until pureed. If desired, sprinkle top with minced parsley and red chile flakes.
For yogurt dip: Mix yogurt, dill weed and lemon peel. Garnish top with fresh dill.