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Heat the oven to 375°F and arrange a rack in the middle. Combine all meatball ingredients in a large bowl and mix thoroughly with your hands. Form into 30 balls (about 2 teaspoons each) and place on a baking sheet. Bake until meatballs are no longer pink in the middle, about 15 minutes. Meanwhile, combine all yogurt ingredients in a small bowl and season with salt and freshly ground black pepper. Mix well. Serve with the meatballs.
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Dried spearmint — Middle Eastern dishes, tea, tzatziki, lamb
Electric slicer for paper-thin charcuterie, cheese, vegetables
Controlled temperature for homemade yogurt fermentation
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Dried spearmint — Middle Eastern dishes, tea, tzatziki, lamb
Electric slicer for paper-thin charcuterie, cheese, vegetables
Controlled temperature for homemade yogurt fermentation
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking