Name: Moroccan Lemon and Cardamom Meatballs
Prep time: 25 min
Cook time: 12 min
Yield: 4 servings
Ingredients: 1 lb ground lamb; 1/2 medium red onion, very finely minced; 2 cloves garlic, finely minced; a 2 inch piece of fresh ginger, peeled and grated or finely minced; 1/4 cup plain dry bread crumbs; 1 large egg, well beaten; a handful of fresh parsley leaves, finely chopped; a handful of fresh cilantro leaves, finely chopped; a handful of fresh mint leaves, finely chopped; zest of two lemons; 1/2 cup pine nuts; 1/2 cup fresh feta cheese, finely crumbled; 1 tsp salt; 1 tsp fresh cracked pepper; 1/2 tsp cinnamon; 1 tsp freshly toasted and ground cardamom*; olive oil for frying; 2/3 cup tahini; juice of 1 lemon; 3/4 tsp salt; water; pine nuts; chopped parsley, cilantro, or mint; a sprinkling of smoked paprika, or sumac