Makes about 16 small meatballs.
Ingredients
1 pound freshly ground lamb
1 teaspoon salt
1 teaspoon paprika
1/3 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 tablespoon chopped sage
4 tablespoons chopped parsley
1 tablespoon olive oil
1 small yellow onion
3 cloves garlic, minced
1/3 cup buttermilk
1/3 cup bread crumbs
Directions
Place the lamb in a mixing bowl. Add salt, paprika, cinnamon, cumin, cayenne pepper, cinnamon, sage and parsley.
Heat the olive oil in a small pan. Add the onions and cook until tender and lightly colored, about 10 minutes. Add the garlic and cook 1 minute. Cool the mixture and add it to the ground lamb.
Mix the buttermilk with the bread crumbs and let sit at least 20 minutes.
Add the bread crumb mixture to the lamb and mix well with your hands. Form the lamb mixture into about 16 small round meatballs (wetting your hands helps to shape the meatballs).
Brown in a heavy skillet over medium, cover and cook until the meatballs are cooked to medium, about 10 minutes. Serve with pita, tzatziki and harissa.
