Lamb Meatballs with Cardamom and Lemon

For the Meatballs

• 1 lb ground lamb
• 1/2 medium onion, very finely minced
• 2 tsp roasted granulated garlic
• 1/2 tsp ground ginger
• 1/4 cup plain dry bread crumbs
• 1 large egg, well beaten
• 2 TBS fresh parsley leaves, finely chopped (plus more for garnish)
• 1 TBS fresh mint leaves, finely chopped (plus more for garnish)
• zest of two lemons
• 1/3 cup toasted pine nuts (plus more for garnish)
• 1/2 cup (about 2oz) fresh feta cheese, finely crumbled
• 1 tsp kosher salt
• 1 tsp fresh ground pepper
• 1/2 tsp cinnamon
• 1 tsp ground cardamom
• olive oil for frying

For the Preserved Lemon Tahini Sauce

• 1/2 preserved lemon
• 1/3 cup tahini
• 1 1/2 TBS honey
• 1 tsp avocado oil  or olive oil
• Juice of ½ Lemon
• 2 TBS full fat Greek yogurt
• 1/4 tsp cumin
• Salt to taste

Optional garnish: pine nuts, chopped parsley and mint and a sprinkling of sumac

Instructions:
Heat oven to 350F

Place the lamb, onion, garlic, ginger, bread crumbs, beaten egg, fresh herbs, lemon zest, pine nuts, feta cheese, cinnamon, cardamom, and salt and pepper into a large bowl. Mix everything together using your fingertips. You want to get all the ingredients evenly distributed without compacting the meat.

Form into meatballs the size of small golf balls - you should get about 24 meatballs. You can do this several hours ahead of time, tightly cover with plastic wrap and refrigerate until needed.

Cover the bottom of a heavy pan with the olive oil and heat until hot. Work in batches so you don’t crowd the pan, and brown the meatballs on all sides. Add more oil as necessary.
Place the meatballs on a baking sheet and bake for about 15 minutes, or until cooked through.

Meanwhile make the sauce:
Remove the pulp of the preserved lemon and discard. Rinse the rind thoroughly, pat dry and chop.

Place all ingredients in a food processor or blender and blend until smooth. Add salt to taste. Add a splash of water to thin sauce if necessary.

Serve the meatballs hot from the oven, nestled in the sauce. Garnish with more pine nuts, herbs, and a sprinkling of sumac.

Serves 6