Crumbly, sharp-flavored feta cheese is used in much of Greek cooking and other Mediterranean cuisines. The addition of fresh mint balances the aromatic flavors of spices such as cinnamon and allspice.
2 tablespoons olive oil
2 shallots, chopped
3 garlic cloves, minced
1 large egg
2 tablespoons whole milk
1/2 cup seasoned Italian breadcrumbs
1/2 cup crumbled feta cheese
3 tablespoons finely chopped fresh mint
1 tablespoon ground cumin
1 teaspoon grated lemon zest
Pinch ground cinnamon
Pinch ground allspice
11/4 pounds ground lamb
Salt and freshly ground black pepper to taste
Vegetable oil spray
For dipping:
1 cup Middle Eastern Yogurt Sauce or purchased hummus
1. Preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Heat oil in a small skillet over medium-high heat. Add shallots and garlic, and cook, stirring frequently, for 3 minutes, or until shallots are translucent. While vegetables cook, whisk egg and milk in a mixing bowl, and add breadcrumbs, feta, mint, cumin, lemon zest, cinnamon, and allspice, and mix well.
3. Add vegetable mixture and lamb to the mixing bowl, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
4. Bake meatballs for 12 to 15 minutes, or until cooked through. Remove the pan from the oven, and serve immediately, accompanied by a bowl of Middle Eastern Yogurt Sauce for dipping.
Note: The lamb mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the meatballs can be baked up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.