Pepper Monkey Lamb Meatballs

Ingredients

• 1 teaspoon agave nectar 
• 4  cardamom pods 
• 1 teaspoon ground pepper 
• 2 tablespoons coriander seeds 
• 1 tablespoon cumin seeds (see Notes)
• 0.5 cup feta cheese crumbled
• 1 bunch cilantro leaves fresh
• 2 tablespoons ginger fresh peeled finely chopped
• 0.5 bunch mint leaves fresh chopped
• 1 cup mint leaves fresh loosely packed
• 4 cloves garlic finely chopped
• 1 teaspoon ground cinnamon 
• 4 pounds lamb (see Notes)
• 1 tablespoon pepper black
• 1 tablespoon turmeric 
• 0.5  jalapeno 
• 1  juice of lemon 
• 1 cup greek yogurt plain
• 3 tablespoons lawry's seasoned salt 
• 1 cup pkt spinach cooked chopped
• 2  star anise 
• 1 medium onion yellow finely chopped

Equipment

• food processor
• bowl
• frying pan
• blender
• grill
• kitchen thermometer
• meat grinder

Directions

1. Combine all the ingredients in a blender or food processor and puree until smooth. This can be done 1 to 3 days in advance. It is best to make the sauce at least 1 day in advance to give the flavors time to blend.
2. Preheat a grill to about 375°F for direct cooking.
3. Place the cumin, coriander, cardamom seeds, and star anise in a small skillet over medium heat and toast until fragrant, 2 to 3 minutes.
4. Let cool, then grind in a spice or coffee grinder.
5. Add the turmeric, seasoned salt, black pepper, cinnamon, and cayenne and mix well.
6. Place the ground lamb in a large bowl.
7. Add the spices along with the onion, ginger, garlic, mint, feta, and spinach and mix well, but do not overmix as this will result in a tough texture. Form the mixture into meatballs 1 to 1 1/2 inches in diameter.
8. Place the meatballs on the grill grate and cook for about 14 minutes, or until the internal temperature reaches 160°F on a meat thermometer, rotating the meatballs frequently to ensure that they caramelize evenly.
9. Serve with the dipping sauce.
10. Notes: You may substitute store-bought garam masala for the homemade spice mixture here.You can have a butcher grind the meat, or you can do it yourself at home, using a meat grinder or food processor.
11. Reprinted with permission from America's Best BBQ, Homestyle by Ardie A. Davis and Chef Paul Kirk, © 2013 Andrews McMeel Publishing