brown, add the garlic and cook for another minute, until the garlic
is just cooked but not at all brown. Set aside and allow to cool
before adding the mixture to the meat.
In a large bowl, using your hands, combine the lamb, parsley,
salt, pepper, paprika, chili powder, egg, and the cooked onions and
garlic. You can be aggressive here; you want to work it a little so
the meatballs hold together. It’s essential now, for seasoning’s
sake, to make a “spicy meatball”. Adjust the seasoning and shape
the meat into ¼-cup meatballs. Set aside on a large plate.
Preheat the oven to 425°F. In a large clean skillet (you can wipe
out the one you used to fry the onions and garlic), heat another
splash of canola oil until hot. Add the meatballs (though don’t
crowd the pan). Cook the meatballs until brown on all sides and
then remove them to a rimmed cookie sheet lined with aluminum
foil. Pop the meatballs into the oven for 3 to 5 minutes and then
test one by cutting into it: if it’s cooked all the way through,
they’re ready.
Meanwhile, in a small ovenproof pan, add another splash of the
oil and lay in the feta cheese. Bake until the cheese starts to melt a
bit. Scoop the cheese onto the serving dishes, top with some of the
meatballs, and drizzle with pomegranate molasses. Serve
everything hot.
* If you can’t find the chili powder, use cayenne pepper.* You can easily make your own pomegranate molasses (see this
recipe).