Recipe courtesy of Trisha Soria and Keli Schneider
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50 min
30 min
20 small or 10 large meatballs



Preheat the oven to 400 degrees F. Coat a large baking dish with cooking spray.

In a small nonstick skillet over low heat, cook the onion and garlic in the olive oil until soft and translucent. Transfer to a bowl and stir in the mint, salt, allspice and cinnamon. Add the lamb, breadcrumbs, egg, pine nuts and raisins and mix together. Use a scooper to form into balls, and set aside on a baking dish.

Mix the black and white sesame seeds together in a second pan. Roll the meatballs around in the sesame seeds to coat evenly, then return them to the baking dish. Add the chicken stock to the baking dish. Bake for 20 minutes or until juices run clear and the meatballs have reached an internal temperature of 160 degrees F. Serve over orzo pasta or rice if using.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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