Pepper Monkey Lamb Meatballs

Ingredients

• •1 bunch fresh cilantro
• •½ whole jalapeño
• •1 cup loosely packed fresh mint leaves
• •3 cloves garlic
• •1 cup plain Greek yogurt
• •2 tablespoons seasoned salt
• •1 whole lemon juice
• •1 teaspoon agave nectar
• •1 tablespoon cumin seeds
• •2 tablespoons coriander seeds
• •4 pods cardamom seeds
• •2 whole star anise seeds
• •1 tablespoon ground turmeric
• •3 tablespoons seasoned salt
• •1 tablespoon coarsely ground black pepper
• •1 teaspoon ground cinnamon
• •1 teaspoon cayenne
• •4½ pounds ground lamb
• •1 medium yellow onion
• •2 tablespoons fresh ginger
• •4 cloves garlic
• •½ bunch fresh mint
• •½ cup crumbled feta cheese
• •1 cup cooked spinach
• •chopped

Cooking Instructions

1. 1.

   Make the Spicy Afghan Green Sauce: Combine all the ingredients in a blender or food processor and puree until smooth. This can be done 1 to 3 days in advance. It is best to make the sauce at least 1 day in advance to give the flavors time to blend.

   10 min

2. 2.

   Preheat a grill to about 375°F for direct cooking.

   10 min

3. 3.

   Make the meatballs: Place the cumin, coriander, cardamom seeds, and star anise in a small skillet over medium heat and toast until fragrant, 2 to 3 minutes. Let cool, then grind in a spice or coffee grinder. Add the turmeric, seasoned salt, black pepper, cinnamon, and cayenne and mix well.

   15 min

4. 4.

   Place the ground lamb in a large bowl. Add the spices along with the onion, ginger, garlic, mint, feta, and spinach and mix well, but do not overmix as this will result in a tough texture. Form the mixture into meatballs 1 to 1 1/2 inches in diameter.

   20 min

5. 5.

   Place the meatballs on the grill grate and cook for about 14 minutes, or until the internal temperature reaches 160°F on a meat thermometer, rotating the meatballs frequently to ensure that they caramelize evenly.

   14 min

6. 6.

   Serve with the dipping sauce.

   2 min