The Easy Flavor Packed Lamb Meatballs Im Cooking From Now Through Easter

Ingredients

• 2 slices white bread, crust removed and cut into small pieces (about 1 loosely packed cup)
• 3 tablespoons (45 ml) whole milk
• 1/2 medium yellow onion (4 ounces; 113 g), grated (about 1/2 cup)
• 1 large egg
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon granulated garlic
• 1/2 cup loosely packed fresh mint leaves (1/2 ounce; 14 g), finely chopped, divided
• 3/4 cup, plus 2 tablespoons (210 ml) whole-milk strained (Greek-style) yogurt, divided (see notes)
• 2 tablespoons (6 g) chopped fresh dill, divided, plus fronds for garnish
• 2 1/4 teaspoons Diamond Crystal kosher salt, divided; for table salt use half as much by volume
• 1 1/2 pounds (680 g) ground lamb
• 1 tablespoon (15 ml) extra-virgin olive oil
• 2 ounces (57 g) feta cheese in brine, drained and crumbled (about 1/2 cup)
• 1 teaspoon grated lemon zest, plus 1 tablespoon fresh juice (from 1 medium lemon), plus lemon wedges to serve

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