| 2 lbs | lamb (ground) |
| 4 stems | parsley |
| 1 | onion (small) |
| 3 cloves | garlic |
| 1 tsp | white pepper |
| 1 tsp | cumin |
| ½ tsp | cordiander |
| 1 pinch | ground cloves |
| 5 | mint leaves |
| 1 tsp | red pepper flakes |
| olive oil | |
| salt |
| 2 lbs | lamb (ground) |
| 4 stems | parsley |
| 1 | onion (small) |
| 3 cloves | garlic |
| 1 tsp | white pepper |
| 1 tsp | cumin |
| ½ tsp | cordiander |
| 1 pinch | ground cloves |
| 5 | mint leaves |
| 1 tsp | red pepper flakes |
| olive oil | |
| salt |
| 1 | In a large mixing bowl, knead the meat until uniform and soft. | 4 min |
| 2 | Roughly chop the onion and purée with a food processor. | 1 min |
| 3 | Add the remaining ingredients (except olive oil) to the bowl and knead until mixed. | 3 min |
| 4 | Cover the bowl and refrigerate. | 20 min |
| 5 | Coat your hands with olive oil and roll the meat into balls about 2"-3" in diameter. | 10 min |
| 6 | Cook in the oven at 400°F until the centers reach 140° | 10 min |