Dukkah Spiced Lamb Meatballs

Meatballs:

• 2 tbsp dried cherries
• 1 tbsp mint chopped
• 1 tsp extra virgin olive oil
• 2.5 tbsp dukkah spice (see below)
• 1 c Greek style yogurt
• 1.5 lbs ground lamb
• 2 tbsp pine nuts
• 1 garlic clove, minced
• Kosher salt to taste

Dukkah:

• ¼ c hazelnuts
• ¼ c blanched almonds
• ¼ c shelled pistachios
• ¼ c white sesame seeds
• 1 tbsp fennel seeds
• 1 tsp kosher salt
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp cayenne pepper

For the meatballs:

In a large bowl, mix together the cherries, mint, olive oil, dukkah*, yogurt, lamb, pine nuts and garlic with your hands or a wooden spoon. Roll the mixture using your palms into 24 meatballs, then transfer the meatballs to a tray lined with baking paper. Cover and chill for 30 minutes, or up to 24 hours.

Heat a drizzle of olive oil in a non-stick frying pan over a medium-high heat and fry the meatballs for 10-15 minutes until cooked through and browned on all sides, shaking the pan regularly to turn. You may need to cook these in batches. Spoon onto a plate and season with salt as desired.

*For the Dukkah:

Place hazelnuts, almonds, and pistachios in a large, dry skillet over medium high heat, and cook, stirring constantly until fragrant and almonds and pistachios appear lightly toasted, about 4 minutes. Transfer to a rimmed pan or shallow bowl to cool completely, about 30 minutes. Add sesame and fennel seeds to the same skillet and cook until lightly toasted, stirring constantly, about 1 minute. Transfer to a bowl and set aside to cool.

Combine toasted nuts and seeds, salt, cumin, coriander, and cayenne in a food processor and pulse until nuts are finely chopped, about 10 times. Transfer to an airtight container and store in a cool, dark place for up to 1 month.