Lamb Meatballs with Yogurt Eggs and Mint

Ingredients

• For the Meatballs
• Meat grinder or meat grinder attachment of a stand mixer
• 2 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces
• 2 1/2 tablespoons Maldon or another flaky sea salt
• 1/2 pound (about 2 cups) fine bread crumbs
• 1 tablespoon extra virgin olive oil
• For the Sauce and Finishing
• 1 large Spanish onion, finely chopped
• 5 garlic cloves, thinly sliced
• 1/2 Maldon or another flaky sea salt
• 2 teaspoons coriander seeds, toasted and ground
• 1 1/2 teaspoons cumin seeds, toasted and ground
• 2 Dutch or other spicy long red chilies, pierced with a sharp knife
• 1 28-ounce can peeled tomatoes, drained, trimmed, and squished with your hands
• About 1/2 cup whole-milk Greek-style yogurt
• 4 large eggs
• A small handful of mint leaves
• A small handful of small, delicate cilantro sprigs
• Extra virgin olive oil

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