These  oven-baked meatballs come together easily for a quick-and-easy weeknight meal. Any number of fresh herb and spice combinations work so experiment with what you have on-hand. 

I use my food processor to mince and combine the onion, garlic, herbs, and spices, then mix this into the lamb by hand. Once you form balls, you can pop them into the oven or pan fry. 

My favorite way to serve them is on a mezze platter with a combination of fresh and cooked veggies and tzatziki or garlic sauce, or better yet, a fresh batch of minted yogurt! They also go great stuffed in pita with tomato, red onion, and crunchy greens, or simply alongside rice pilaf, roasted cauliflower, or a crisp salad. The possibilities really are endless!