Lamb Meatballs

Preheat the oven to 425ºF. Line a baking sheet with tin foil, and set a rack on the lined sheet for cooking.

In a bowl, combine the lamb, cinnamon, cumin, allspice, olive oil, and mint with a sprinkle of salt. Grate the onion and garlic directly into the bowl, and mix the lamb mixture together evenly with your hands.

Form into golf-ball sized meatballs with your hands, then bake for 15-20 minutes until the meatballs are just barely still pink in the center.

Serve as desired—with pita and Greek yogurt is delicious!

Note: To make ahead, you can half-bake the meatballs then refrigerate or freeze them until you’re ready to use them. To bake from frozen, put the meatballs on a baking sheet or rack in the oven, then turn on the oven so the meatballs can heat through gradually as the oven heats up. Finish baking until cooked through.