Spiced Lamb Meatballs with Currants, Almonds and Feta

Ingredients:

2 ½ cups of chunks bread

1 cup whole milk

1 large onion, coarsely chopped

1 ½ lbs ground lamb

3 garlic cloves, minced or grated

2 Tbl Roasted garlic Extra Virgin Olive Oil

½ cup finely grated parmesan cheese

1 cup crumbled feta cheese

½ cup dried currants, roughly chopped

¼ cup finely chopped toasted almonds

2 tsp ground coriander

1 tsp ground cumin

1 Tbl dried mint

2 Tbl plus kosher salt

1 ½ tsp ground black pepper

2 large eggs

Mint leaves for garnish

Directions for the meatballs:

In a medium bowl, combine the bread and milk and soak until the bread is thoroughly saturated, about 15 minutes. Squeeze the bread in a clean kitchen towel to wring out as much milk as possible and discard liquid. This should yield 1 ½ cups of wrung bread.

In a food processor, puree the chopped onion until smooth. Place the onion puree in a clean towel cloth and wring it to remove all of the extra moisture. This yields 1 cup of onion.

In a large bowl, combine the bread, onion puree, lamb, roasted garlic extra virgin oil, parmesan, garlic, feta, currants, almonds, coriander, cumin, dried mint, salt, pepper, and eggs. Using your hands gently mix the ingredients together until just combined. If there is time chill the meat for 30 minutes before rolling meatballs.

Preheat the oven to 425° Line a baking sheet with parchment paper and spray with a non-stick cooking spray.

Form the meat int o 1 ½ inch meatballs (about 2 Tbl) and place on the lined baking sheets. Bake until the meatballs are browned and firm. Check with a digital thermometer to read 150°, about 15 minutes. Rotate the pans from front to back halfway through baking.

Mint Salsa Verde

Ingredients:

2 anchovy fillets, chopped

½ cup chopped brine packed capers, rinsed

2 garlic cloves grated

1 cup mint leaves, finely chopped

1 cup of Roasted Garlic Extra Virgin Olive Oil

Grated zest of a lemon

¼ cup lemon juice 1 Tbl sugar

Directions:

 In a small bowl, stir together the anchovies, capers, garlic, chopped fresh mint, olive oil, lemon zest, juice and sugar.

To Serve:

Arrange the meatballs on platter, drizzle with the salsa verde and garnish with fresh mint