In a large bowl, combine the breadcrumbs and milk; let sit 2 minutes to soften. Add the ground meat, grated red onion, minced garlic, egg, cumin, smoked paprika, chili flakes, chopped cilantro, salt and pepper. Mix gently with your hands or a spoon until just combined—avoid overworking to keep meatballs tender.

Form meatballs

Using wet hands, portion the mixture into 16 equal meatballs (about 1 to 1 1/4 inch each). Place on a tray or plate and chill in the fridge for 10–15 minutes to help them hold shape.

Cook meatballs

Heat a large skillet over medium heat and add 2 tablespoons olive oil. When hot, add meatballs in a single layer without crowding (cook in batches if needed). Brown on all sides, turning carefully with tongs, about 8–10 minutes total until nicely caramelized and cooked through (internal temperature 160°F/71°C). If meatballs brown too quickly, lower the heat and cover for a couple minutes to finish cooking. Transfer cooked meatballs to a plate and tent with foil to keep warm.

Tomato Salsa

While meatballs chill or cook, combine diced tomato, diced red onion, chopped jalapeño, chopped cilantro, lime juice, olive oil, salt and pepper in a bowl. Stir gently and taste; adjust salt or lime as needed. Let sit 5–10 minutes to allow flavors to marry. Keep refrigerated if preparing far in advance.

Coriander Yoghurt

In a small bowl, whisk together the Greek yoghurt, chopped cilantro, lemon juice, grated garlic, ground cumin, salt and pepper until smooth. Taste and adjust seasoning. Drizzle the optional olive oil on top for gloss. Chill briefly if desired; bring to room temperature before serving if kept chilled.

To Serve

Arrange warm meatballs on a serving platter or individual plates. Spoon tomato salsa over or alongside the meatballs and dollop or pipe coriander yoghurt next to them. Garnish with extra coriander leaves and lime wedges. Serve with warmed flatbreads or rice to soak up juices.