Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce From New York Times Cooking Ingredients 3 garlic cloves, minced 1¼ teaspoons coarse kosher salt, plus a pinch 1 pound ground lamb 2 teaspoons cumin seeds ½ teaspoon hot sauce, more for serving Black pepper, to taste ½ teaspoon chile powder 1 scallion, minced 2 tablespoons finely