New York Times (3/13/15)

Time:  20 minutes

Yield: 4 to 6 servings

Ingredients

• 4 scallions
• ¼ cup parsley leaves
• ¼ cup dill sprigs, more for garnish
• 2 fat or 3 smaller garlic cloves, grated
• 2 ¼ teaspoons coarse kosher salt, or to taste
• 1 red chile or jalapeño pepper, seeded and roughly chopped
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon black pepper
• ½ teaspoon sweet paprika
• 3 cups cooked spelt or other whole grain berries
• ½ pound ground lamb
• 2 tablespoons extra-virgin olive oil, more for frying
• Lemon wedges, for serving

Preparation

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