Grilled Lamb Meatballs with Tahini Dipping Sauce

For the Tahini Sauce

• 1 garlic finely grated, clove
• lemon about ¼ cup, or more to taste, juice of 1
• ⅓ cup tahini
• pinch cumin
• salt to taste
• water as needed, cold

For the meatballs

• 1 lb lamb ground
• 2 teaspoons lemon from about half a lemon, zest
• 1 teaspoon kosher salt
• 2 cloves garlic finely grated
• 1 teaspoon paprika
• 1 teaspoon cumin ground
• 1 teaspoon cinnamon
• 1 teaspoon ground coriander
• ½ red onion cut into 1-inch pieces, small
• olive oil as needed

For Serving

• pita bread fresh
• tomato sprinkled with salt + drizzled with olive oil, diced tomatoes; sliced red onion
• cucumber
• red onion
• feta cheese
• dill fresh