Directions 7 steps | 18 Minutes
Start by toasting coriander seeds in a dry small skillet over medium heat, swirling the pan often. Then add the cumin seeds and toast until fragrant, approximately 2 minutes.
Let the seeds cool and transfer to a spice mill or a mortar and pestle. Grind the seeds until finely ground. (See notes 1.)
In the bowl of a food processor, add the onion, cilantro, parsley and kosher salt. Pulse until finely chopped and paste-like in consistency.
In a large bowl, mix the onion mixture, ground coriander and cumin seeds, egg yolk, paprika, ground lamb, cayenne pepper, black pepper and kosher salt until well combined.
Use a one-ounce ice cream scoop or your hands to form the meat mixture into small meatballs.
In a large cast-iron skillet over medium heat, heat the oil. Working in two batches, cook the meatballs, turning occasionally, until browned all over and cooked through, about 5-8 minutes.
Transfer to a platter and serve. Enjoy!