Moroccan Spiced Lamb Meatballs

By Sunset
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Dipping sauce

1 1/2 cups (14 oz.) low-fat Greek yogurt

Finely shredded zest of 1 lemon

1 tablespoon finely chopped fresh mint leaves

1 tablespoon extra-virgin olive oil

1/2 teaspoon kosher salt

1/2 teaspoon finely grated or minced garlic

2 tablespoons finely grated or minced fresh ginger

1 tablespoon finely grated or minced garlic

1 tablespoon ras el hanout*

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 1/2 pounds ground lamb

1/2 pound ground beef chuck

1 tablespoon olive oil or canola oil

Mint sprigs

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