Juicy Lamb Meatballs

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  Ground Lamb(454g)
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  Yellow Onion(60g)
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  Bread Crumbs, Panko, Dry(30g)
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  Egg, Whole, Large
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  Zest of 1 small lemon (about 2 teaspoons)
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  1 teaspoon kosher salt
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  Cumin, Ground(3g)
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  Coriander, Ground(3g)
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  Garlic powder(3g)
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  ¼ teaspoon ground black pepper
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  Cilantro, Fresh(60g)
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  Tzatziki Sauce, Prepared
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  Bread, Pita

Instructions

1. 1Finely dice the onion and chop the fresh cilantro. In a large bowl, combine the ground lamb, diced onion, panko bread crumbs, egg, ground cumin, ground coriander, garlic powder, and cilantro. Mix gently with your hands until just combined, being careful not to overwork the meat.
2. 2Shape the mixture into 18 meatballs, each about 1½ inches in diameter. Heat a large skillet over medium-high heat and lightly oil the surface.
3. 3Working in batches to avoid crowding, cook the meatballs for 8–10 minutes, rolling them occasionally, until browned on all sides and an instant-read thermometer inserted into the center reads 160°F.
4. 4Transfer all cooked meatballs to a plate and let cool for 5 minutes.
5. 5Divide the meatballs evenly into 4 airtight containers. Allow to cool completely before sealing and refrigerating.
6. 6To serve, warm the meatballs in a microwave (2–3 minutes) or on the stovetop over medium heat (3–4 minutes), stirring occasionally, until heated through.
7. 7Serve the warm meatballs with tzatziki sauce and warm pita bread on the side.