There’s good food, and then there is happy food. For us, that’s a plate of homemade meatballs . While we love the Italian kind, we were inspired by our favorite kafta kebabs from the region and created a delicious lamb meatball recipe with a bit of spice and a heck of a lot of flavor. We paired these meatballs with creamy labneh smeared toasts topped with a sprinkling of fresh za’atar leaves, dried za’atar and sumac. We love that this hearty recipe is substantial enough for dinner, especially for the meat lovers. #100Ways

cooking time: 25 minutes

For the meatballs

• 400 grams lamb mince
• 1/2 of a red onion, finely chopped
• 1 clove of garlic, peeled and finely minced
• 2 tbsp of For the Love of Bread sourdough breadcrumbs
• handful of fresh parsley, chopped
• 1 tbsp harissa paste
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp fennel seeds
• 1/2 tsp dried oregano
• 1 tsp dried mint
• pinch of chili flakes
• 1/2 tsp salt
• 1 tbsp extra virgin olive oil, for cooking

In a large bowl combine the lamb mince with the red onion, garlic, breadcrumbs, parsley, harissa paste, cumin, garlic powder, fennel seeds, oregano, mint, chili flakes & salt. Mix well. Roll the lamb mince into golf ball size meatballs. Heat the olive oil in a skillet over medium heat. Place the meatballs in the skillet and let cook till browned on all sides and cooked all the way through (about 6-8 minutes)

To serve

• For the Love of Bread organic country sourdough batard, sliced and toasted
• labneh
• lamb meatballs, halved
• extra virgin olive oil, fresh za’atar leaves, dried za’atar & sumac for finishing

Spread the labneh generously on top of the sourdough toasts. Place the lamb meatballs on top. Drizzle with olive oil and finish with fresh za’atar leaves and a sprinkle of dried za’atar and sumac. Enjoy!