When you buy meat directly from a farmer or rancher, you buy in quantity, and in an effort to use all of the animal (isn’t it really selfish to kill an animal for only a tenderloin steak?), that quantity usually includes a fair amount of ground meat. I’ve come to the conclusion that you can modify many or most recipes calling for ground beef to use ground turkey, lamb or pork. But changing up the seasonings from say a basic Italian spice blend, to something more Moroccan – well that changes everything!I give you lamb meatballs with yogurt sauce. Really easy. Really flavorful. And really a nice break from an Italian meatball once in awhile.Start with the ground lamb.Add spices – cumin, coriander, thyme, cinnamon, salt, pepper and parsley (which I forgot to photograph).Add fine bread crumbs, an egg or two (I like more eggs in my meatloaf and meatball recipes) and a grated or finely diced onion.Along with pine nuts and raisins (which I also forgot to photograph).Shape into meatballs – 8 per pound of ground beef for medium-sized ones or 16 per pound for appetizer size – and place on a silicone baking mat to cook.Now you could easily have cooked these in a skillet with a bit of oil until nicely golden brown, but I find baking them gives a nice sear on the outside without any fuss of standing over the pan, turning them around to get every side cooked.I serve these with a simple yogurt sauce that includes some lemon and mint. You can add curry to the mix as well if you’re into that sort of thing. And if you can find a nice thick Greek yogurt, you’ll end up with a thick sauce that’s more like a dip.I ate these for lunch today. Well, not all of these, but a couple with some good spoonfuls of that yogurt sauce. Mmmmmmmmm!