Source: dLife

Tasty meatballs made with lamb, cinnamon, cardamom, and herbs.

Servings

2 Bread, whole wheat, 100%, classic , torn into small pieces
0.25 cup whole milk
0.5 lb Lamb, shoulder, whole, raw, choice, 1/4" trim , trimmed of all visible fat, ground by butcher or food processor (or loin chop)
1 tbsp cold water
1 tsp ground thyme
1 tsp dried marjoram
0.5 tsp ground cinnamon
0.25 tsp cardamom, ground
0.25 tsp salt , to taste (optional)
1 pinch black pepper (to taste)
1 tsp olive oil

1 Lamb shoulder or loin chop should be ground by butcher or in food processor prior to commencing.
2 In large bowl, mash bread and milk with fork to form thick paste.
3 Add ground meat and water. Mix thoroughly with hands.
4 Wet hands and form 24 meatballs. Set aside on plate.
5 In large pan heat oil over medium high.
6 Add 1/2 of meatballs in single layer and cook until all sides are browned evenly, about 4-5 minutes.
7 Use slotted spoon to remove and place on separate clean plate. Cover and keep warm.
8 Repeat steps 6 & 7 with remaining meatballs.
9 Insert toothpick in cooked meatballs and serve immediately.

Any ground meat will work, including turkey, beef, chicken, or pork.