ground lamb, yellow onions, panko breadcrumbs, parsley, dill, chives, garlic powder, cumin powder, red pepper flakes, lemon zest, juice, and wedges, eggs, kosher salt and black pepper, mayo, sour cream, chives, prepared horseradish, white wine vinegar.
Preheat your oven to 425 degrees. In a large mixing bowl, toss together your ground lamb, onion, breadcrumbs, parsley, dill, chives, garlic powder, cumin powder, chili flakes, lemon zest, egg, kosher salt and black pepper.
In a small to medium bowl, mix your mayo, sour cream, chives, horseradish, lemon juice, salt and pepper. Mix well and set in the fridge until ready to serve.
Line a baking sheet with parchment paper and take a small 1-ounce cookie scoop or tablespoon and scoop your meatballs. Shape in your hand in an even ball and place on the baking sheet, it makes about 15 to 16 meatballs.
Transfer to the top rack of your oven to bake for 10 to 12 minutes, and then place on broil for the last 5 minutes. Serve with your Horseradish Dipping Sauce and lemon wedges for squeezing over top!