Merguez Meatballs With Yogurt Sauce

Put the meat in a large bowl and add the garlic, cilantro, vinegar, paprika, cumin, coriander, salt, and a generous grinding of pepper. Mix it with your hands until well blended. Set aside.

To make the sauce: Blend the yogurt, mint, and cilantro in a food processor fitted with the metal blade, or in a blender. (Meat mixture and sauce can each be made up to 1 day ahead, covered, and refrigerated separately.)

Preheat a broiler and adjust the rack so it is about 4 inches from the heating element.

Form the meat mixture into 1-inch meatballs and place them on a baking sheet with sides (work in batches if necessary). Broil the meatballs until they are no longer pink inside, about 8 minutes, shaking the pan once or twice so the meatballs cook evenly. Transfer them to paper towels to drain.

Skewer the meatballs with toothpicks and serve them immediately on a platter with the yogurt sauce in a small bowl alongside.

(Offer guests a small container or glass for depositing used toothpicks.)