With your hands, mix minced meat, sour cream, cumin, cilantro, kosher salt, pepper, and garlic in a bowl until herbs and spices are well-distributed.

With a 2 tablespoon measuring spoon or cookie scoop, scoop lamb mixture into about 12 meatballs. Gently form into balls with your hands.

Over medium-high heat, heat olive oil in a large skillet. Once hot, reduce heat to medium and carefully add meatballs to the pan.

Turning regularly to ensure evening browning, brown all sides of the meatballs, about 8-10 minutes total.

Temp the meatballs and if their temperature is at or around 120 degrees, add the snap peas, red bell pepper slices, and water to the pan and cover. Cook for 5 minutes.

Temp the meatballs again, they are done when they reach an internal temperature of 160 degrees. If they aren’t there yet, cover and cook for one more minute and check again.

When the meatballs are cooked through, cut the heat.

Serve meatballs and veggies over rice and top with scallions, feta, mint and sumac.