Lamb Chops Sizzled with Garlic

From the kitchen of One Perfect Bite...My family loves lamb in all its iterations, and while they're visiting we'll enjoy it several times. We were out for most of the day, so dinner had to be quick and light enough to overcome the damage done by a lunch of thickly battered fish and chips. Lamb chops are perfect for a quick, light meal. The chops I prepared are based on a dish that is served in the village of Las Pedroneras, which is considered to be the garlic capital of Spain. The recipe was originally developed by Janet Mendel for Food and Wine magazine, and she has given us a classic that I've made over and over again with slight variations. The chops cook very quickly, so it's best to have your sides ready to go before you begin to saute them. I served the chops with a lovely pilaf, that I'll be featuring later in the week, and with an Andalusian Salad that's made with oranges, avocados and almonds. It really was a satisfying dinner that had lovely color and variety of textures as well. While I should have made a flan to end the meal, I decided, instead, to serve a lovely lemon scented iced milk with berries and a wine sauce that been featured here before. The original recipe calls for thin loin chops, but I prefer to use double cut chops instead. Visiting family was made to be spoiled and if you're in for a penny, you may as well be in for a pound. Those who try these chops will love them. Here's how they're made.

Lamb Chops Sizzled with Garlic...from the kitchen of One Perfect Bite, inspired by Janet Mendel

Ingredients:
8 double cut lamb loin chops, trimmed
Salt and freshly ground pepper
1 teaspoon fresh thyme or a pich of dried
3 tablespoons extra-virgin olive oil
10 small garlic cloves, halved
3 tablespoons dry white wine
2 tablespoons fresh lemon juice
2 tablespoons minced parsley
1/8 teaspoon crushed red pepper flakes

Directions:
1) Season lamb with salt and pepper and sprinkle lightly with thyme. In a very large skillet, heat the olive oil until shimmering. Add lamb chops and garlic and cook over moderately high heat until chops are browned on the bottom, about 5 minutes. If garlic looks like it might burn remove it from the pan. Turn over chops and garlic and cook until chops are browned, about 5 minutes longer for medium meat. Transfer chops to plates, leaving the garlic in the skillet.
2) Add wine, lemon juice, parsley and crushed red pepper to pan and cook, scraping up any browned bits stuck to bottom of pan, until sizzling, about 1 minute. Pour garlic and pan sauce over the lamb chops and serve immediately. Yield: 6 servings.

You might also enjoy these recipes:
Lamb and Cucumber Kebabs with Feta Sauce - Ladyberd's Kitchen
Lamb Keftedes - Edible Aria
Greek Lamb Burgers - Guilty Kitchen
Greek Roast Lamb with Potatoes with Feta - Authentic Greek Recipes
Grilled Lamb Kebabs Plus Tzatziki - Smitten Kitchen
Roasted Stuffed Lamb - Poppy Planet

Pastitsio - Lamb and Eggplant Casserole

From the kitchen of One Perfect Bite...Casseroles are a bit like life. They're not always pretty, they can be messy and full of surprises, but when all is said and done, they are enormously satisfying. Casseroles have been with us since women began tending pots suspended over fire, but the idea of the casserole as a one-dish meal was initiated in America during the Great Depression. They became really popular in the 1950's when new materials for cooking appeared on the market and advertisers began touting the virtues of one-dish meals that freed women from kitchen drudgery. They remained popular through the 1970's but fell into disfavor as diner's became more sophisticated and diet conscious. I still have several casseroles in my permanent recipe rotation, but today's recipe was a test run. My family will be visiting in August and our two oldest grandsons are beginning to display symptoms of, what we call, "hollow leg syndrome" - they are always hungry. I like to have a casserole or two available to supplement regular meals while they're here. I'd seen this recipe in Gourmet magazine years ago. I clipped it because it was so much lighter than my version of this Greek classic. Pastitsio is a Greek casserole that contains layers of macaroni and chopped meat that are topped with a cream sauce. I made it this evening and must say I found it to be a nice, but not great, casserole. I expected more from this multi-step recipe than it could deliver. None of the steps are hard, but this is not a dish that you can throw together in minutes. I expect recipes this involved to be great and it missed the mark. I am, however, going to keep and recommend the recipe because it is a nice alternative to lasagna when you have a crowd to feed. Here's the recipe. You be the judge.

Pastitsio - Lamb and Eggplant Casserole...from the kitchen of One Perfect Bite, courtesy of Gourmet Magazine

Ingredients:
Lamb Sauce
1 large onion, chopped
1 tablespoon olive oil
1 pound lean ground lamb
1 teaspoon minced garlic
1-1/2 teaspoons salt
1 teaspoon dried oregano, crumbled
1/2 teaspoon cinnamon
1/4 teaspoon sugar
1/4 teaspoon black pepper
1 pound eggplant, peeled and cut into 1/2-inch cubes
1 (28- to 32-oz) can crushed tomatoes
Cheese Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
1 garlic clove
1 whole clove
1/2 lb feta, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
Pasta
10 ounces penne (3 cups)

Directions:
1) To make lamb sauce: Cook onion in oil in a 4-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add lamb and sauté over moderately high heat, stirring and breaking up lumps, until no longer pink, about 5 minutes. Add garlic, salt, oregano, cinnamon, sugar, and pepper and sauté, stirring, 2 minutes. Stir in eggplant and tomatoes and gently simmer, covered, stirring occasionally, until eggplant is just tender, about 40 minutes. Remove lid and simmer, stirring occasionally, until sauce is thickened, about 15 minutes more. Season with salt and pepper. Remove from heat. Preheat oven to 425°F.
2) To make cheese sauce: While lamb is simmering, melt butter in a 2-quart heavy saucepan over moderate heat. Stir in flour and cook, stirring, 2 minutes. Whisk in milk and add garlic clove and whole clove, then bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Add feta, salt, and pepper and cook, whisking vigorously, until cheese is well incorporated. Remove from heat. Discard garlic clove and whole clove. Beat eggs in a large bowl and gradually add sauce to eggs, whisking.
3) To make pasta: Cook pasta in a large pot of boiling salted water until just al dente, then drain in a colander. Toss half of pasta with lamb sauce and half with cheese sauce.
4) To assemble pastitsio: Pour pasta with lamb sauce into a wide shallow 3-quart baking dish, spreading evenly. Spoon pasta with cheese sauce on top, spreading evenly. Bake pastitsio, uncovered, in middle of oven until bubbling and top is golden, 25 to 30 minutes. Let stand 5 minutes before serving. Yield: 6 to 8 servings.

You might also enjoy these recipes:
Moroccan Shepherd's Pie - One Perfect Bite
Arroz con Pollo - One Perfect Bite
Microwave: Smoked Sausage Casserole - One Perfect Bite
Cheesy Squash and Tomato Casserole - Sugar and Spice by Celeste
Spinach Macaroni Casserole - Served with Love
Pierogi Casserole - Neo-Homesteading

Lamb and Feta Patties with Red Pepper Relish

From the kitchen of One Perfect Bite...I so wish you could have joined us at the table tonight. It was a simple burger supper, but one so packed with flavor that I know you'd have enjoyed it. With an assist from a recipe that appeared in an old issue of Gourmet magazine, I was able to fashion Greek-inspired lamb patties with a pepper relish so delicious that I guarantee one bite would have your socks going up and down. Really. These burgers are that good. While I rarely add anything other than salt and pepper to beef burgers, I have no problem using cheese and herbs and spices to take other meat patties to new levels. Fortunately, I still had ground lamb that had been sent to me by the folks at Lava Lake Ranch and this gave me the opportunity to use their ground lamb in a worthy application. While there is some chopping involved, these burgers are very easy to do and can be assembled hours before serving. The relish can actually be made several days before you plan to use it. While I served our burgers on warm pita bread, good buns would also work here. I know you'll like these. Here's the recipe.

Lamb and Feta Patties with Red Pepper Relish...from the kitchen of One Perfect Bite, courtesy of Gourmet magazine

Ingredients:
For relish
3/4 cup cider vinegar
1/4 cup sugar
2/3 cup water
2 orange or red bell peppers, cut into 1/2-inch pieces
1/3 cup golden raisins
1 Golden Delicious apple, peeled, cored, and cut into 1/2-inch cubes
1 teaspoon mustard seeds
1/8 teaspoon cayenne
1/2 teaspoon salt
For patties
1 slice firm white sandwich bread, torn into pieces
1 scallion, coarsely chopped
1 garlic clove
1/3 cup coarsely chopped fresh mint
1-1/4 pound ground lamb
1 large egg, lightly beaten
1/4 pound feta, crumbled (3/4 cup)
3/4 teaspoon salt
1/4 teaspoon black pepper

Directions:
1) To make relish: Bring vinegar and sugar to a boil in a 2-quart nonreactive heavy saucepan, stirring until sugar is dissolved, then boil, uncovered, 1 minute. Add remaining relish ingredients and simmer briskly, uncovered, stirring occasionally, until peppers and apple are tender, about 25 minutes.
2) To make patties: Preheat broiler. Pulse bread, scallion, garlic, and mint in a food processor until finely chopped. Add to lamb in a bowl along with egg, feta, salt, and pepper. Blend with your hands until just combined (do not overwork mixture, or patties will be tough). Form into 4-1/2 inch patties (about 1/2 inch thick).
3) To cook: Broil patties on oiled rack of a broiler pan 5 inches from heat until browned but still slightly pink in center, about 4 minutes on each side. Serve patties with red pepper relish and warm pita bread or buns. Yield: 4 patties.

You might also enjoy these recipes:
Chimichurri Turkey Burgers - One Perfect Bite
Green Curry Turkey Burgers - One Perfect Bite
Salmon Burgers - One Perfect Bite

Roast Lamb - Blue Monday

From the kitchen of One Perfect Bite...I was sent this photo by a friend who has long insisted that photography is an art form. She's made it very hard for me to argue the point and in the process managed to stimulate my taste for lamb and excite an already chronic case of wanderlust. Hopefully, the yen for lamb will be satisfied by tonight's dinner, but wanderlust is another story. Normally, we'd just pack up and go. That would be fine if Bob and I could agree on which continent to visit, but at this juncture he's in Africa and I'm in Asia and we may have to settle the stalemate with a roll of the dice. After looking at the photograph, I decided that if I paired the photo with a recipe, I could share it with you. I still had a gorgeous piece of of lamb that had been sent to me by the folks at Lava Lake Ranch several months ago. It was a top round roast which I decided to bake and serve with a new sauce. I really like this particular cut of meat. It comes packed as a 1 to 1-1/2 pound roast which is perfect for folks who love lamb, but don't want to deal with leftovers for days on end. Roasts this size can be baked in about 20 minutes and while they require another 20 minutes to rest, they can be table ready within an hour. I decided to do a coffee based sauce but I wanted to brighten it with pomegranate molasses and orange essence or zest. It worked out well and we had a lovely meal. Here's the recipe for the roast lamb.

Roast Lamb with Coffee and Orange Sauce...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 lbs lamb top round, room temperature
1 large clove of garlic, finely slivered
2 tablespoons olive oil, divided use
2 teaspoons kosher salt
1 teaspoon coarsely cracked black pepper
.
1 cup strong coffee
1 teaspoon sugar (optional)
2 teaspoons pomegranate molasses
1/2 teaspoon finely grated orange zest
2 tablespoons orange juice
Salt and pepper to taste
1/4 cup heavy cream or half-and-half

Directions:
1) Preheat oven to 350 degrees F.
2) Cut slits into top of lamb with knife tip and insert garlic slivers into them. Rub outside of roast with 1 teaspoon olive oil. Cover top surface of lamb with 1 teaspoon salt and 1/2 teaspoon pepper.
3) Heat a cast iron skillet over medium heat until very hot. Add reserved olive. Place lamb, seasoned side down, into skillet and cook until browned, about 3 minutes. Sprinkle exposed meat surface with reserved salt and pepper before turning. Turn and cook for an additional 3 minutes. Transfer skillet to oven and cook for about 15-20 minute, or until an instant read thermometer reads 145 degrees. Remove from oven, transfer roast to a serving platter and tent with foil. Let sit for 20 minutes.
4) Deglaze skillet with 1 cup strong coffee. Add sugar, molasses, orange zest and juice and boil rapidly to reduce by half. Add cream and any accumulated meat juices. Adjust seasoning if necessary. Keep warm.
5) Cut lamb into thin slices and serve with sauce. Yield: 4 servings.

You might also enjoy these recipes:
Lamb Shanks with Black Cherry Wine Sauce - One Perfect Bite
Moroccan Shepherd's Pie - One Perfect Bite
Persian Meatballs with Yogurt Sauce - One Perfect Bite
Quick Roast Lamb with Mint Sauce - No Recipes
Pomegranate Molasses - The Hungry Mouse
Lamb Stew with Dill - Bitten

This post is being linked to:
Smiling Sally - Blue Monday

Lamb Shanks with Black Cherry Wine Sauce - Outdoor Wednesday

From the kitchen at One Perfect Bite...We had such a lovely meal last evening. The folks at Lava Lake Ranch, artisanal producers of certified grass fed organic lamb, sent us a sampler of their products that included some wonderful lamb shanks. We share with them a belief that what we eat, and how it's prepared, really matters. Their flocks are raised sustainably and humanely. The lambs never see a feed lot and all profits from their sale help fund land and habitat conservation in south-central Idaho. If you have time, and would like to learn more about this operation, I heartily recommend a quick trip to the Picasa Web Lava Lake Photo Album. It's an amazing collection of photographs that document a fascinating operation.

I wanted to do something really special with the lamb shanks. Such gorgeous meat deserved better than drowning in a stew pot. I pulled out a good Shiraz, my best balsamic vinegar and some dried, locally grown, cherries to make an extremely flavorful base for braising the lamb shanks. Mercy, they were good! If ever you've seen cooked lamb shanks, you understand why the French call them "lamb mice" or souris d'agneau. If you can conjure a plump mouse (the meat) with a protruding tail (the shank bone) you'll get the picture. What a lot of people don't realize is how incredibly tender these shanks can be when they're not cooked to death. Caprial Pence was the inspiration for this preparation. She builds layers of flavor into her braises. This one begins with a base of slow-roasted vegetables in which the meat is slowly browned. The pan is then deglazed with a good red wine before the final components of the braising liquid are added. This is some of the best peasant food I've ever had. The only thing I don't like about this preparation is its finished color. The balsamic vinegar makes it almost black. Because I finish most of my sauces with arrowroot or cornstarch, the depth of color is even more pronounced. Perhaps next time, I'll use a sherry wine vinegar and see what happens. Here's the recipe. It comes to you with a very hearty bon appetit.

Lamb Shanks with Black Cherry Wine Sauce...from the kitchen of One Perfect Bite, adapted from Bistro-Style Cooking by Caprial Pence

Ingredients:
2 tablespoons olive oil
8 shallots, peeled
6 whole cloves garlic
6 (10-12-ounce) lamb shanks
Salt
Freshly ground black pepper
1/2 cup all-purpose flour
1 cup red wine
1 (10-oz.) can beef broth, undiluted
1 (10-oz.) can chicken broth, undiluted
3 tablespoons balsamic vinegar
1 cup dried cherries
1 tablespoon chopped fresh thyme
1 tablespoon cornstarch
2 tablespoons water

Directions:
1) Preheat oven to 300 degrees F.
2) Place olive oil, shallots, and garlic in a large, heavy roasting pan and roast, covered, until shallots and garlic are soft, about 1 hour.
3) Meanwhile, season lamb shanks with salt and pepper and dredge in flour. Set aside.
4) Place roasting pan on a stovetop burner. Add lamb shanks and brown over high heat, about 2 minutes per side. Add wine. Boil over high heat to reduce liquid by half. Add chicken and beef broth, vinegar, cherries and thyme.
5) Return pan to 300 degree F. oven and cook, covered for 1 to 1-1/2 hours or until meat is very tender.
6) Remove pan from oven. Transfer shanks to a large serving platter. Blend cornstarch and water. Bring braising liquid to a boil and add cornstarch mixture, stirring until thickened. Strain sauce if desired. Spoon over lamb shanks. Serve hot with polenta or pilaf. Yield: 6 servings.

This is being linked to:
Outdoor Wednesday - A Southern Daydreamer

Moroccan Shepherd's Pie

From the kitchen of One Perfect Bite...I can't let the first day of fall pass without posting something appropriately autumnal. Nor can I lie to you. The thermostat here reads 90 degrees and the temperature is forecast to rise, so I won't be making this today. I did, however, make it last Saturday when the weather here was really nasty. That led me to an old contest recipe and a dinner featuring this Moroccan shepherd's pie. When you see the spicing, you'll see how this old classic got its new name. The recipe calls for a topping of sweet potatoes or squash and we have a lot of that in the house right now. I thought this would be a great way to make a dent in the supply. Now, you may like the recipe or you may hate the recipe, but whatever your verdict, I think you'll agree it's not ho-hum. Here's my Moroccan shepherd's pie.

Moroccan Shepherd's Pie...from the kitchen of One Perfect Bite

Ingredients:
Sweet Potato Topping:
2 pounds peeled sweet potatoes, cut in 1-inch cubes
1/3 cup low-fat sour cream
1/3 cup chopped scallions
Salt and pepper to taste
Lamb Filling:
2 pounds ground lamb
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
2 teaspoons salt
1/4 teaspoon cracked black pepper
2 teaspoons olive oil
1 cup finely minced yellow onion
1 tablespoon minced garlic
1 cup chopped parsley
1 cup petite peas, thawed if frozen
1 cup diced carrots, thawed if frozen
1/2 cup dried raisins or cranberries
2 tablespoons red wine vinegar
1 large egg, beaten
2 tablespoons chopped scallions (green tops only)

Directions:
1) To make the sweet potato: Place sweet potatoes in a medium (2 to 3-quart) saucepan; cover with water. Bring to a boil over high heat; cook for 20 minutes, or until tender. Drain. Return potatoes to saucepan; mash with a potato masher. Add sour cream; beat with a wooden spoon to blend. Fold in scallions. Season to taste with salt and pepper. Cover pan. Set aside.
2) To make the lamb filling: Preheat oven to 350 degrees F. Mist an 8 x 8 x 2-inch casserole dish with nonstick cooking spray. Place lamb in a large mixing bowl; add cumin, coriander, cinnamon , salt and pepper and mix with a wooden spoon until well blended. Place lamb in a large (12-inch) nonstick skillet; cook over medium-high heat, stirring occasionally with a wooden spoon to break meat apart, until meat is brown, about 10 minutes. Scrape meat into a large bowl. Add oil to skillet in which meat cooked. Stir in onions; cook until softened, about 5 minutes. Add garlic; saute until fragrant, about 30 seconds. Fold in parsley, peas and carrots and cook 5 minutes longer. Remove from heat. Stir in cranberries and vinegar. Add onion mixture to lamb. Season to taste with salt and pepper. Add egg; stir with a wooden spoon to incorporate.
3) To assemble: Scrape lamb into prepared casserole dish. Spoon potatoes over filling; spray top with nonstick cooking spray. Bake for 45 minutes, or until heated through and potatoes begin to brown. Let rest 10 minutes before serving. Garnish with green onion tops. Yield: 8 servings.

Lamb and Feta Patties with Red Pepper and Apple Relish

Our summer plans have been finalized and, God willing, the entire family will be home for a reunion in late July. Tradition dictates that everyone gets to have at least one favorite meal or dessert while they are home. I also want to test some new recipes while "those raised not to lie" are sitting at the table. That means the gal who brought you Christmas cookies in March will be testing new recipes before the hungry horde descends upon the homestead. Today's effort was an old recipe from Gourmet magazine. Lamb patties are mixed with feta cheese, then broiled and finished with a topping of a mildly pickled pepper relish. I've had the recipe for six years or so and decided it's time to test it or toss it. Fortunately, the recipe is a keeper - a solid four on a scale of five. It's gorgeous to look at and vaguely Greek in flavor. I made a Greek salad and roast potatoes with lemon and garlic as an accompaniment. The patties can also be served on rolls or in pocket pita. One meal down, thirteen to go. If you're looking for a change of pace, you might want to give this a try.

Lamb and Feta Patties with Red Pepper and Apple Relish

Ingredients for relish:
3/4 cup cider vinegar
1/4 cup sugar
2/3 cup water
2 orange or red bell peppers, cut into 1/2-inch pieces
1/3 cup golden raisins
1 Golden Delicious apple, peeled, cored, and cut into 1/2-inch cubes
1 teaspoon mustard seeds
1/8 teaspoon cayenne
1/2 teaspoon salt

Ingredients for patties:
1 slice firm white sandwich bread, torn into pieces
1 scallion, coarsely chopped
1 garlic clove
1/3 cup coarsely chopped fresh mint
1 1/4 lb ground lamb
1 large egg, lightly beaten
1/4 lb feta, crumbled (3/4 cup)
3/4 teaspoon salt
1/4 teaspoon black pepper

Directions:
1) To make relish, bring vinegar and sugar to a boil in a 2-quart nonreactive heavy saucepan. Stir until sugar dissolves. Continue to boil for 1 minute longer. Stir in peppers, raisins, apple, mustard seeds, cayenne pepper and salt. Bring to a simmer and cook, uncovered, until peppers and apple are tender, about 25 minutes. Set aside.
2) To make patties, preheat broiler. Place bread, scallion, garlic, and mint in the bowl of a food processor. Pulse until finely chopped. Place crumbs in a bowl with lamb, egg, feta, salt and pepper. Mix with hands until combined. Do not over mix.
3) Form into 4 1/2-inch patties. Broil patties on oiled rack of a broiler pan 5 inches from heat until browned but still slightly pink in center, about 4 minutes on each side. Serve patties with relish. Yield: 4 servings.

Recipe adapted from Gourmet Magazine - February 2002

Persian Meatballs with Yogurt Sauce

I love the beginning of a new year. The slate is wiped clean and the days that lie ahead are mine to savour, squander or share as I see fit. I began the new year in front of the fire reading Tillie Olsen's Tell Me A Riddle. She passed two years ago this day and it seems a fitting way to honor the power of her voice and the words she's left behind. I've read this story so often that whole portions of it have been committed to memory. I've learned that when you love a book, it loves you back. So, tears and all, it was a lovely way to start the day. I've made no resolutions but I have renewed my goal to learn one new thing each day. I've also renewed my commitment to ideas passed on to me by two outstanding women. Forty years ago, while hiking in the Canadian Rockies, Bob and I met a family who hiked with us into the Valley of the Ten Peaks. The family was led by the grandmother who was familiar with the trail. As we walked she shared her secret for aging well. It had nothing to do with diet or beauty aids. It was an intent to go through life with at least two friends - one ten years younger and the other ten years older than herself. The goal was to learn from both and keep rooted in the past, present and future. My other inspiration was a seventy-something hiker, this one with a cane, who fought age with movement and resisted the lure of a rocking chair. It took some time but she reached her goal. Persistence pays! On this first day of the new year, I won't speak to you of pan de muertos or hiker's gorp, but in keeping with the theme of renewal I do have a new, more festive recipe to share. I think you'll like this version of an old Jeff Smith recipe. I sampled the meatballs last night, so I have no hesitation in recommending them to you. I'm going to serve ours in pita pockets, but if you want something more substantial rice pilaf would be lovely. Happy New Year to you all. This year will be unlike any other in our country's history - a special inauguration day is coming. We've waited such a long time for this. God bless us and the country we love. Let's hope it is a good year. It will certainly be one of change, challenge and opportunity.

Persian Meatballs with Yogurt Sauce

Ingredients:
3/4 cup fine ground bulgur wheat
2 cups boiling water
2 pounds lean ground lamb
1/2 cup fonely chopped yellow onion
1/2 cup very coarsely chopped pine nuts
3 tablespoons olive oil
2 large eggs, lightly beaten
1 teaspoon ground coriander
2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
3 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh mint
1/2 teaspoons salt
1/4 teaspoon freshly cracked pepper
Sauce:
2 tablespoons olive oil
1 medium onion, peeled and chopped
2 cups plain Greek yogurt
2 tablespoons cornstarch
1 tablespoon cold water

Directions:
1) Preheat oven to 375 degrees F.
2) Place bulgur in a small bowl. Cover with boiling water. Soak for 30 minutes. Drain well.
3) Combine ground bulgur, lamb, onions, pine nuts, olive oil, eggs, coriander, cumin, cinnamon, lemon juice, dill, mint, salt and pepper in a large bowl. Mix well.
4) Form into 1-1/2 inch balls and place on a lightly greased baking sheet. Bake 20 minutes, or until just cooked through.
5) Meanwhile, heat olive oil in a medium frying pan. Add onion and saute until tender but not brown.
6) Heat yogurt in a small saucepan to a gentle simmer. Mix cornstarch with water; add to yogurt, stirring until smooth and thickened. Add onions and salt and pepper to taste. Remove from heat. Keep warm.
7) To serve, place meatballs on a large platter. Drizzle with yogurt sauce. Yield: 6 servings.