Recipe courtesy of Keli Schneider and Trisha Soria of Miami Meatballers.
ingredients
directions
Preheat oven to 400ºF. Coat a large baking dish with cooking spray.
In a small non-stick skillet on low heat, cook the onion and garlic in oil until soft and translucent.
Transfer mixture to a bowl and stir in mint, salt, allspice, and cinnamon. Add lamb, breadcrumbs, egg, pine nuts and raisins. Using a scooper, form the meatballs and set aside on a baking dish.
Mix the black and white sesame seeds together in a second pan then roll the meatballs around in the sesame seed mixture until evenly coated and return them to the baking dish.
Add chicken stock to baking dish. Bake for 20 minutes or until juices run clear and internal temperature reaches 160ºF. Serve over orzo pasta or rice (optional).