1 1/2 oz olive oil
1 diced red onion
24 oz ground lamb
8 pressed garlic cloves
3 eggs, beaten
1 cup Italian parsley, diced
8 oz mint leaves, diced
2 tablespoons cumin
2 teaspoons cinnamon
1 lemon
Warm oil in a pan over a low-medium heat and saute onion until it starts to soften. Let cool. Mix in the remaining ingredients. Form this mix into inch and a quarter balls and put them on an oiled baking sheet. Broil for 10 minutes, turning them a couple times so they cook evenly. Drizzle some lemon juice over the balls to serve.
Makes about fifty. These can be chilled overnight and cooked the next day.