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1
Slice scallions, keeping the light green and white parts separate from the dark green.
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2
Put scallion whites and light green slices into a food processor along with parsley, dill, garlic, salt, chile, cinnamon, allspice, black pepper, and paprika; process until everything is well minced.
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3
Add the spelt and process until the spelt breaks down into a rough, chunky paste.
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4
Transfer spelt mixture to a bowl and add lamb and olive oil.
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5
Knead mixture with your hands until well mixed.
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6
It should hold together nicely.
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7
Form into 11/4-inch balls and either cook immediately, or cover and refrigerate for up to 1 day.
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8
When ready to cook, heat a large skillet, then add just enough oil to coat the bottom.
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9
When oil is hot, add just enough meatballs to fit in one layer with space between each piece; they should not touch, or they wont brown as nicely.
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10
Fry meatballs until well browned on all sides, then remove to a plate.
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11
Add more oil to the pan and fry another batch or two, as needed.
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12
(Alternatively, to broil meatballs, lay them out in a single layer, not touching, on a rimmed baking sheet or two.
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13
Drizzle with oil and broil until browned, 4 to 10 minutes, checking often and shaking the pan occasionally to help them brown all over.)
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14
Serve with lemon wedges and the reserved scallion greens and dill sprigs.
