Ground chuck with raisins and nuts sounds like an odd combination until you eat it. The meatballs are dense, slightly sweet from the raisins, with enough cumin and chili to keep things sharp. Set against strained yogurt with dill and coriander, the whole plate works. Simple food that asks more of you than it looks like it will.
How to Make Meatballs with Dill-Coriander Yogurt
Soak the raisins before mixing
Dry raisins in a meatball pull moisture out as they cook and end up too chewy. A ten-minute soak in warm water, then a squeeze and a rough chop, fixes this and distributes them more evenly through the meat.
Use strained yogurt, not regular
Regular yogurt is too thin and the dill gets lost in it. Greek yogurt or labne gives the sauce enough body to hold up against the meatballs. Season it with lemon and a small amount of honey to balance the acidity. 
Toast the coriander seed
A dry pan, two minutes, until the seeds start to smell fragrant and pop slightly. Grind them roughly so you get some texture in the mix rather than an even powder throughout.
Meatballs with Dill-Coriander Yogurt
Ingredients
- 1 pound ground chuck
- 1/4 cup chopped nuts
- 1/4 cup of golden raisins, soak and chopped
- 1t cumin
- 1 egg
- 1 fresh red chili, chopped
- 3 green onions, sliced
- swig of olive oil
- salt + pepper
- 1 T toasted coriander seed
- 1 T olive oil
- 1/4 bunch dill, all large stems removed, coarsely chopped
- 1 1/2 cup strained yogurt
- lemon, honey, salt + pepper
- -Mix all ingredients well.
- -Pinch small amount of the meat and fry, taste and adjust seasoning accordingly.
- -Shape meatballs.
- -Heat oil in a skillet and slowly brown meatballs on medium heat. Once golden transfer them onto a bake tray and bake at 350 degrees till cooked through, approximately 10 minutes. I drizzle them with a little oil so they won’t stick.
- -In a mortar and pestle grind the coriander seeds with a pinch of salt, add oil to make a paste. Add dill, mash well.
- -Add to yogurt.
- -Adjust seasoning with lemon, salt and honey.
Instructions
Frequently Asked Questions
What meat works best for meatballs served with yogurt sauce?
Lamb is the most traditional pairing with dill-coriander yogurt, but ground beef or a beef-pork blend both work well.
Can I bake the meatballs instead of pan-frying?
Yes. Bake at 400°F (204°C) for 18-22 minutes until cooked through. They will be slightly less browned on the outside but still flavorful.
Can I use dried dill and coriander instead of fresh?
Dried dill works in the yogurt sauce, using about one-third the amount. Fresh coriander (cilantro) is preferred since dried cilantro loses most of its flavor.
How do I keep the yogurt sauce from separating when warmed?
Serve the yogurt sauce at room temperature rather than heating it directly. It is not meant to be a hot sauce; the warm meatballs will temper it naturally.
What should I serve with these meatballs?
Flatbread, rice, or roasted vegetables all work well. A simple cucumber salad alongside balances the richness of the meatballs.
