Using a cheese grater, shred the Persian cucumber and spread it out in a fine mesh strainer (over a bowl) with a pinch or two of salt sprinkled over. Set aside and allow excess water to drain for 10 minutes, then push down on cucumber into the strainer to remove remaining water. You can also ring it out by hand by compiling the shreds into a ball and squeezing tightly.

As the cucumber drains, in a medium bowl, combine yogurt, mint, oil, garlic, dill, lemon zest, and cucumber. Mix until combined; salt to taste.

In a medium bowl, combine lamb, onion, garlic, sage, pine nuts, dates, pepper, and salt. Using your hands, mix gently until just combined. To test the flavor, cook a small portion in a pan and adjust seasoning accordingly.

Wet your hands to prevent sticking, then portion out meat into 2 Tbsp servings and shape them, folding your fingers around the meat to the bottom of your palm to press the meat into football shaped meatballs—not round. Place on a parchment lined sheet.

Heat a large skillet on medium-high. When pan is hot, add olive oil to coat the bottom and add in meatballs. Allow each side to brown before rotating. In total, this should take 7-8 minutes per meatball, 2-3 minutes per side. The lamb should achieve a delicious, browned crust on the outside!

Remove meatballs from the pan and allow to cool slightly.

To serve, place lamb meatballs on top of yogurt sauce and drizzle with garnishing oil, large sprigs of fresh dill, and a sprinkle of pomegranate seeds. Enjoy as an appetizer, or as a main dish!