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PdfMash ⅓ cup yogurt, panko, and water together with fork in large bowl to form paste. Add ground lamb, 2 tbsp mint, egg yolk, half of garlic, cumin, cinnamon, ¾ tsp salt, ⅛ tsp pepper, and cloves and knead with your hands until thoroughly combined. Pinch off and roll mixture into twelve 1 ½ inch meatballs.
Heat oil in 12 inch skillet over medium-high heat until just smoking. Brown meatballs on all sides, 6 to 8 minutes; transfer to plate. Pour off all but 1 tbsp fat from skillet.
Add leeks and cook over medium heat until softened and lightly browned, 5 to 7 minutes. Stir in lemon zest and remaining garlic and cook until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits, and bring to simmer.
Return meatballs to skillet and bring to simmer. Reduce heat to medium-low, cover, and simmer, turning meatballs occasionally, for 5 minutes. Uncover and continue to cook until liquid has reduced slightly, about 2 minutes.
Off heat, transfer meatballs to serving platter and tent loosely with aluminum foil. Whisking constantly, slowly ladle about 1 cup hot liquid into remaining ⅔ cup yogurt in bowl until combined. Stir yogurt mixture into skillet along with lemon juice until combined. Season with salt and pepper to taste. Pour sauce over meatballs and sprinkle with remaining 1 tbsp mint. Serve with orzo or couscous.