Bison Meatballs with Cilantro Yogurt Sauce

The White House Farmers Market is back!  Last year, I discovered the Gunpowder Bison and Trading Company.  I love bison!  It's leaner than beef and very flavorful.  The trick is to not overcook it.  I found this recipe for Middle Eastern bison meatballs when the farmers market first opened.  I bought the bison first and then needed to figure out what to do with it.  These meatballs are fantastic!  The recipe has a lot of ingredients and the meatballs themselves are pretty labor intensive, so this isn't for a work night unless you've got a partner in the kitchen.  Plus, it creates a lot of dirty dishes.  The sauce has a lot of ingredients, and the recipe says they should be chopped before tossing them in the blender.  But, if you've got a blender on steroids, it's fine to just toss everything in whole or very coarsely chopped.  The toasted ground seeds surprisingly add a lot of flavor to both the meatballs and the sauce, definitely don't leave them out if you make this.  The sauce isn't cooked, so I used nonfat Greek yogurt instead of whole milk yogurt and it was fine.  I think this is a great summer dish because the sauce is cold and light (and a fun color!).