Falafel-Spiced Lamb Meatballs

1. 1

   Preheat the oven to 425u00b0F. If you plan to skip the stovetop browning and only bake these, line a rimmed sheet pan with parchment.

2. 2

   Put the sesame seeds in a small skillet, and place the skillet over medium heat. Cook, stirring occasionally, until the seeds smell toasty and are beginning to turn golden. I never pay attention to exactly how long this takes, but it's not terribly long.

3. 3

   While the sesame seeds toast, put the lamb through cayenne in a medium bowl. When they're ready, add the toasted sesame seeds. Mix with a fork (or with your hand, my preference) until evenly mixed. Form the meat mixture into 11/2-inch, or golf-ball-sized, balls. (This is easiest to do if your hands are wet; that will help to keep the meat from sticking to you.) If you plan to brown the meatballs on the stove-top, arrange them on a tray or large plate; if you plan to only bake them, arrange them on the prepared sheet pan.

* Per serving · 4 servings · Values may vary.