Ingredients

• 1 pound lean ground lamb
• 2 tablespoons olive oil, divided
• ½ red onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon chopped parsley
• ½ tablespoon chopped mint
• 1 egg
• 1 teaspoon black lava flake salt
• ½ teaspoon ground Indonesian black peppercorns
• 1 teaspooon sumac
• 1 tablespoon ground Advieh
• ¼ cup Panko bread crumbs

Instructions

1. Preheat oven to 375 degrees.
2. In a small skillet, add one tablespoon olive oil and saute the onion and garlic over medium heat until softened, set aside.
3. In a large bowl, whisk the egg, and then add the remaining ingredients along with the sautéed onion and garlic and mix well.
4. Form the meat mixture into golf-ball sized meatballs.
5. Pour 1 tablespoon of oil into a shallow Dutch oven or cast iron skillet and heat to medium. Add the meatballs and sear them, turning once, 1-2 minutes per side. Work in small batches until all the meatballs are seared. Then put all the meatballs back in the pan.
6. Place the pan in the oven and cook 10-15 minutes until meatballs are cooked through.