Ingredients

2 tablespoons olive oil
1 red onion, very finely chopped
1 lb ground (minced) lamb
3 large cloves garlic, crushed through a press
2 eggs, lightly beaten
1 cup loosely packed fresh flat-leaf (Italian) parsley leaves, finely chopped
1 cup loosely packed fresh mint leaves, finely chopped, plus sprigs for garnish
2 tablespoons fine dried bread crumbs
1-1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
salt and freshly ground pepper
lemon wedges for squeezing and garnish

Method

  1. In a frying pan over medium-low heat, warm the olive oil. Add the onion and saute, stirring occasionally, until very soft, about 10 minutes. Transfer to a large bowl and let cool.
  2. Add the lamb, garlic, eggs, parsley, chopped mint, bread crumbs, cumin, cinnamon, 1 teaspoon salt, and 1/2 teaspoon pepper to the onion. Combine the ingredients thoroughly with your hands (the only way to achieve an even distribution of the ingredients).
  3. Fry a small pinch of the mixture, taste, and adjust the seasoning with salt and pepper.
  4. Form the mixture into balls about the size of a walnut, rolling them very lightly in the palms of your hands. Place on a lightly oiled baking sheet with a shallow rim.
  5. Preheat the broiler (grill).
  6. Place the meatballs about 4 inches from the heat source and broil (grill), turning once with tongs, until brown and crispy on both sides, about 10 minutes total. Remove the baking sheet from the broiler and transfer the meatballs to a platter.
  7. Squeeze some lemon juice over the meatballs and arrange the remaining lemon wedges and mint sprigs on the platter. Using cocktail picks, skewer each meatball if desired. Serve at once.

Makes about 42 meatballs.

Source: Hors Doeuvre

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