Tandoori Lamb Balls

• 2 tablespoons olive oil
• 2 pounds ground lamb
• 1/2 cup bread crumbs
• 2 large eggs
• 1 cup chopped fresh cilantro (including stems)
• Juice from 1 lemon
• 1/4 cup Tandoori Spice Mix (recipe follows)
• 2 teaspoons salt
• 2 teaspoons ground ginger
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons sweet paprika
• 2 teaspoons ground turmeric
• 2 teaspoons cayenne pepper

1. Preheat the oven to 450F.
2. Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface.
3. Set aside.
4. Combine the ground lamb, bread crumbs, eggs, cilantro, lemon juice, tandoori spice mix, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
5. Roll the mixture into round, golf ballsize meatballs (about 1 1/2 inches), making sure to pack the meat firmly.
6. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid.
7. The meatballs should be touching one another.
8. Roast for 20 minutes, or until the meatballs are firm and cooked through.
9. A meat thermometer inserted into the center of a meatball should read 165F.
10. Allow the meatballs to cool for 5 minutes in the baking dish before serving.
11. Mix together the ginger, cumin, coriander, paprika, turmeric, and cayenne in a bowl.
12. This spice mix will keep in an airtight container for up to 6 months.

olive oil, ground lamb, bread crumbs, eggs, fresh cilantro, lemon, tandoori spice mix, salt, ground ginger, ground cumin, ground coriander, sweet paprika, ground turmeric, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/tandoori-lamb-balls-389594 (may not work)