Name: Pepper Monkey Lamb Meatballs
Yield: Makes about 48 meatballs, serving 10 to 12
Ingredients: 1 bunch fresh cilantro; 1/2 to 1 jalapeño, depending on how spicy you want your sauce; 1 cup loosely packed fresh mint leaves; 3 cloves garlic; 1 cup plain Greek yogurt; 2 tablespoons seasoned salt; Juice of 1 lemon; 1 teaspoon agave nectar; 1 tablespoon cumin seeds (see Notes); 2 tablespoons coriander seeds; Seeds from 4 cardamom pods; Seeds from 2 star anise; 1 tablespoon ground turmeric; 3 tablespoons seasoned salt; 1 tablespoon coarsely ground black pepper; 1 teaspoon ground cinnamon; 1 teaspoon cayenne; 4 to 5 pounds ground lamb (see Notes); 1 medium yellow onion, finely chopped; 2 tablespoons peeled, finely chopped fresh ginger; 4 cloves garlic, finely chopped; 1/2 bunch fresh mint, chopped; 1/2 cup crumbled feta cheese; 1 cup cooked spinach, chopped

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Photo by Joel and Erin Matteson

We had to include this fantastic recipe because the marriage of fresh ginger, garlic, mint, feta cheese, spinach, and freshly ground lamb with complementary spicy seasonings grilled over direct heat yields an outstanding flavor. Cover them with Spicy Afghan Green Sauce and you'll be serving one of the most remarkable backyard barbecues ever. Friends who think they don't like lamb will rave about these meatballs.

Cooks' Note

Notes: You may substitute store-bought garam masala for the homemade spice mixture here.

You can have a butcher grind the meat, or you can do it yourself at home, using a meat grinder or food processor.

Recipe notes

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