- 2 Tbsp olive oil
- 1 red onion, very finely chopped
- 1 lb ground lamb
- 3 large garlic cloves, crushed through a press
- 2 eggs, lightly beaten
- 1 cup loosely packed fresh flat-leaf parsley leaves, finely chopped
- 1 cup loosely packed fresh mint leaves, finely chopped, plus sprigs for garnish
- 1-1/2 stp ground cumin
- 1 tsp ground cinnamon
- 1 tsp sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
- lemon wedges for squeezing and for garnishing
NOTE: To save time, you can pulse onion in food processor. While sauteing onion, pulse garlic, parsley, and mint.
Lightly oil a shallow-rimmed baking sheet or jelly roll pan.
In a large skillet over medium-low heat, warm the olive oil. Add the onion and saute, stirring occasionally for about 10 minutes, or until very soft. Transfer to a large bowl to cool.
Add lamb, garlic, eggs, parsley, chopped mint, cumin, cinnamon, 1 tsp salt, and 1/2 tsp pepper to the onions. combine thoroughly with a wooden spoon or your hands.
Fry a small pinch of the mixture, taste, and adjust the seasonings with salt and pepper. Using your hands or a small scoop, form the mixture into balls the size of a walnut (for party fare) or larger (for dinner). I use a melon baller to form the perfect bite-size meatballs for dipping. Place on prepared baking sheet.
Preheat broiler. Place meatballs about 4 inches from heat, turning once with tongs, until brown and crispy on both sides, about 10 minutes total. Remove the baking sheet from the oven and transfer meatballs to a platter or chafing dish.
Just before serving, squeeze lemon juice over the meatballs and garnish with the remaining lemon wedges and mint sprigs.
NOTE: If you allow dairy in your diet, this cucumber raita is a great complement. If not, the lemon is yummy on its own.