In a medium bowl, combine the ground lamb, Greek yogurt, garlic, kosher salt, black pepper, onion powder, ground cumin, and cilantro.
Using a 1.5-tablespoon scoop, measure out even portions of the mixture onto a plate. I usually end up with 16 meatballs. With wet hands for easier handling, shape each portion into a round meatball.
Heat the olive oil in a large (12-inch) lidded skillet over medium-high heat until it shimmers and becomes fragrant, for about 2 minutes.
Add the meatballs in a single layer and cook them, turning frequently, until golden brown, for about 5 minutes. If the oil becomes too hot, lower the heat to medium.
Add ¼ cup of water to the bottom of the skillet. Cover with the lid and cook the meatballs until they are cooked through, about 2-3 more minutes.
Using a slotted spoon, remove the meatballs from the skillet to a serving plate. Serve immediately.
Video
Notes
You can bake the meatballs for about 15 minutes at 400°F instead of frying them. Arrange them on a rimmed parchment-lined baking sheet (use high-heat-resistant parchment) and spray them with olive oil before baking. However, I prefer to saute them. Cooking them in oil browns them nicely, and the olive oil also adds flavor.
If you'd like to make a quick yogurt sauce to go with the meatballs, mix ½ cup of whole-milk plain Greek yogurt with 2 tablespoons of chopped dill weed, 1 teaspoon of minced fresh garlic, and ¼ teaspoon of Diamond Crystal Kosher Salt. You can also use tzatziki or tahini sauce.
To ensure light and fluffy meatballs rather than dense and heavy ones, try to handle them lightly and minimally when working the spices into the meat and when shaping them.