Moroccan Lemon and Cardamom Meatballs

INGREDIENTS

for the meatballs

1 lb

ground lamb

1/2

medium red onion, very finely minced

2 cloves

garlic, finely minced

2 inch piece of fresh ginger, peeled and grated or finely minced

1/4 cup

plain dry bread crumbs

large egg, well beaten

1 handful

fresh parsley leaves, finely chopped

1 handful

fresh cilantro leaves, finely chopped

1 handful

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

for the sauce

2/3 cup

tahini

juice of 1 lemon

3/4 tsp

salt

water

garnish

pine nuts

chopped parsley, cilantro, or mint

sprinkling of smoked paprika, or sumac