Meatballs:

1. In a large bowl, mix together the lean ground beef, panko breadcrumbs, black pepper, onion, cumin, coriander, cinnamon, cayenne, and eggs. Using your hands, work all the ingredients together until well incorporated. Refrigerate the mix for 30 min or overnight (this step is recommended, but if you don’t have time to mix it up in advance, you can skip it).
2. Form mixture into meatballs, each about the size of a ping pong ball. This should make about 30 1-ounce meatballs. Set the meatballs aside on a platter or baking sheet. Keeping your hands wet while forming the meatballs will keep the meat from excessively sticking to your hands.
3. Preheat oven to 200°F. Heat a tablespoon of oil over medium heat in a large skillet. Cook the meatballs in the skillet for about 5-7 minutes per side until well-browned and cooked through (about 20 min total). Avoid overcrowding the pan, working in batches if necessary. As the meatballs are finished, move them to baking sheet and place in the preheated oven to keep warm. Do not scrape or wash the pan; you’re going to want that flavor in the yogurt sauce.

Yogurt Sauce:

1. When you are finished cooking the meatballs, pour (or dab) off excess oil. Add the chicken broth to the pan and bring to a slow simmer.
2. While the chicken broth begins to simmer, whisk the corn starch and milk together in a small bowl. Gently stir in the lemon juice and Greek yogurt. Whisk in the egg.
3. Once the chicken broth begins to simmer, turn heat to low and pour the yogurt mixture slowly into the skillet, whisking constantly. Continue whisking until the yogurt is heated through and slightly thickened (about 15 min). Do not boil.

To Serve:

1. Serve meatballs topped with the yogurt sauce, chopped mint, turmeric, red pepper flakes, and goat cheese. Goes great with orzo and fresh sliced vegetables.