3 slices bread, country-style white or whole wheat 2 pounds fairly lean ground lamb 1/4 pound feta cheese, crumbled 1 cup kalamata olives, pitted and chopped 1 egg, beaten 1/2 tablespoon cinnamon 1/2 teaspoon hot red pepper flakes 3 cloves garlic, crushed 1 bunch cilantro, chopped 3 tablespoons olive oil
Cut the crusts from the bread; soak the slices in water, wring them out, and crumble them. With your fingers, mix the lamb well with the bread, feta, olives, egg, cinnamon, hot pepper flakes, garlic, and cilantro. Form into 10 large meatballs. In a heavy frying pan, cook the meatballs in the olive oil until crisp and brown on one side; then turn and brown the balls on all sides, no more than 10 minutes, over a fairly high heat. The meat should be rare.
Makes 10 meatballs
Note: I don't add the cinn. Only becauce I don't like alot of cinn, in my meats. But my husband likes the cinn, in the meat and also a little ground clove about 1/4 tsp. clove is very strong flavor so it don't take much to get the flavor.