Spiced Chicken Meatballs with Yogurt Sauce

1. Prepare Yogurt Sauce

Combine 1 cup yogurt, 1 teaspoon garlic, lemon juice, 1/4 teaspoon salt, and black pepper to taste in a small bowl. Stir well and refrigerate until serving time.

2. Mix Meatball Ingredients

In a large mixing bowl, blend the remaining 1/3 cup yogurt with 1 tablespoon garlic, ground chicken, panko, beaten egg, 3 tablespoons parsley, 1 tablespoon olive oil, sugar, paprika, cumin, ginger, cinnamon, 1 1/2 teaspoons salt, and a few grinds of black pepper. Mix gently until all ingredients are just combined.

3. Form Meatballs

Shape the mixture into 1 1/2-inch diameter meatballs using an ice cream scoop or two spoons. Place the formed meatballs on a plate or baking sheet and set aside.

4. Cook Meatballs

Heat a thin layer of olive oil (about 1/8-inch) in a large skillet over medium-high heat. Once the oil is hot, fry the meatballs in batches, turning occasionally until evenly browned and cooked through, about 4 to 5 minutes per batch. Adjust heat as necessary to prevent excessive browning or smoking.

5. Serve

Spread the prepared yogurt sauce on a serving platter. Arrange the cooked meatballs over the sauce. Garnish with additional chopped parsley and sprinkle with toasted pine nuts, if desired. Serve immediately while hot.