- Chile sauce:
- 2 teaspoons Ancho chili powder
- 1 1/2 teaspoons crushed red pepper flakes
- 2 teaspoons cumin
- 1/4 cup red wine vinegar
- 1 tablespoon sweet smoked paprika
- 1 garlic clove, chopped
- 1/2 cup olive oil
- Kosher salt
- 1/4 small onion, chopped
- 8 garlic cloves, minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh sage
- 3/4 teaspoon fennel seeds
- 3/4 teaspoon ground coriander
- 3/4 teaspoon ground cumin
- 1 tablespoon kosher salt
- 1 large egg
- 1 pound ground lamb
- 1 tablespoon flour
- 4–5 tablespoons avocado oil, divided
- 1/2 English hothouse cucumber, thinly sliced
- 1/2 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons red wine vinegar
- Freshly ground black pepper
- 1/2 cup plain greek yogurt
- 1/4 cup chopped fresh mint
- Crushed red pepper flakes (for serving)
- Chile sauce:
- Toast ancho chili powder, red pepper flakes, and cumin in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 3 minutes.Watching closely so they do not burn
- Let cool. Add toasted spices, 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.
- Meatballs and assembly:
- Pulse onion, chopped garlic, parsley, oregano, sage, fennel seeds, coriander, cumin, and 1 tablespoon salt in a food processor, scraping down sides as needed, until finely chopped.
- Add egg, lamb, and flour and pulse until evenly combined. Using a small ice cream scoop,form lamb mixture into 1 1/2″ balls.
- Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high, cook meatballs, turning occasionally, until browned on all sides and cooked through, 5–8 minutes. Transfer meatballs to paper towels to drain.
- Transfer all meatballs to bowl with chile sauce and toss to coat.
- Toss cucumber in a medium bowl with lemon zest, lemon juice, vinegar, and remaining 2 tablespoons oil; season with salt and pepper.
- To Serve
- Spoon yogurt into bowls. Evenly divide meatballs among bowls; top with dressed cucumber and mint and sprinkle with red pepper flakes.
*Chile sauce can be made 2 days ahead. Cover and chill.
Do ahead: Meatball mixture can be made 1 day ahead. Cover and chill.