Lamb Meatballs with Yogurt, Eggs, and Mint

INGREDIENTS

2 1/2

lbs Lamb shoulder, boneless

Meat grinder or meat grinder attachment of a stand mixer

small handful Delicate cilantro, small sprigs

Dutch or other spicy long red chilies

Garlic cloves

small handful Mint, leaves

Spanish onion, large

1 28 ounce can

Tomatoes

Eggs, large

2 tsp

Coriander seeds, toasted and ground

2 1/2 tbsp

Maldon or another flaky sea salt

1/2

Maldon or another flaky sea salt

1 tbsp

Olive oil, extra virgin

Olive oil, Extra virgin

1 1/2 tsp

Cumin seeds, toasted and ground

1/2 lb

Bread crumbs, fine

1/2 cup

Whole-milk greek-style yogurt