Lamb Meatballs

Yield: 15 meatballs

1      garlic clove, peeled
¼     cup fresh Italian parsley leaves
¼     cup fresh mint leaves
1½   pounds lamb shoulder, cut into
        1-inch pieces
1      teaspoon kosher salt
½     teaspoon ground cumin
¼     teaspoon freshly ground black pepper
1      ounce feta, broken into pieces

Nutritional information per serving:
Calories 67 (39% from fat) • carb. 0g • pro. 10g • fat 3g • sat. fat 1g• chol. 31mg • sod. 203mg • calc. 17mg • fiber 0g

1. Preheat oven to 400°F with the rack in the middle position.
2. Insert the chopping blade into the work bowl of the food processor. With the unit running on High, drop the garlic into processor to finely chop. Add the parsley and mint and process to finely chop.
Add the lamb, salt, cumin, and pepper. Using long pulses, process until roughly chopped, about 12 long pulses. Then add the feta, pulse a few times, until evenly dispersed.
3. Form into 15 rounds. Transfer to a parchment- or foil-lined baking sheet. Put into the preheated oven and bake for 18 minutes.
4. Serve with tzatziki and freshly baked pita, or simply with a green salad and rice.