If you're thinking of meal prep late at night
1 tablespoon rice flour or all-purpose flour½ teaspoon finely grated lemon zestFreshly ground black pepperCrushed red pepper flakes Toast chiles, red pepper flakes, and cumin seeds in a dry small skillet over medium heat, tossing occasionally, until fragrant and cumin seeds are golden, about 3 minutes. Let cool. Working in batches, finely grind in spice mill, then transfer to a blender.
Add vinegar, paprika, and garlic to blender and blend until smooth. With motor running, gradually stream in oil and blend until combined. Transfer to a large bowl; season with salt.Pulse onion, chopped garlic, parsley, oregano, sage, fennel seeds, coriander, cumin, and 1 Tbsp. salt in a food processor, scraping down sides as needed, until finely chopped. Add egg, lamb, and flour and pulse until evenly combined. Form lamb mixture into 1 ½" balls.
Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Working in 2 batches and adding another 1 Tbsp. oil to skillet if needed, cook meatballs, turning occasionally, until browned on all sides and cooked through, 5–8 minutes. Transfer meatballs to paper towels to drain.Toss cucumber in a medium bowl with lemon zest, lemon juice, vinegar, and remaining 2 Tbsp. oil; season with salt and pepper.
Spoon yogurt into bowls. Evenly divide meatballs among bowls; top with dressed cucumber and mint and sprinkle with red pepper flakes.Seamus Mullen, El Colmado, New York City
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