Instructions

• Preheat the oven to 425°F (220°C).
• In a medium skillet set over medium heat, add 1/3 cup pine nuts. Toast, stirring or shaking the pan, for about 2–3 minutes until lightly golden. Transfer the toasted pine nuts to a food processor and let cool slightly (or transfer to a cutting board to chop by hand if you don’t have a food processor).
• To the same skillet, add 1 tablespoon olive oil. Add ½ yellow onion (peeled and roughly chopped) and 4 cloves garlic (peeled and smashed). Cook, stirring occasionally, until softened, about 5 minutes.
• Transfer the cooked onion and garlic to the food processor with the cooled pine nuts. Add 1 ½ teaspoons kosher salt, 1 teaspoon ground cumin, 1 teaspoon ground smoked paprika, and ½ teaspoon ground coriander. Pulse until the mixture is minced into small bits. If you are working by hand, finely chop and combine the ingredients.
• Pour the minced mixture into a medium bowl. Add 1 pound ground lamb and 2 tablespoons finely minced Italian parsley. Mix gently with your hands or a spoon until just combined.
• Brush a half baking sheet with 1 teaspoon olive oil (for baking sheet). Using a medium cookie scoop or your hands, form mounds of the lamb mixture and place them on the prepared sheet about 2 inches apart.
• Bake on the center rack for 10 minutes, until the tops are lightly golden and the kofta are cooked through. If unsure of doneness, halve one meatball to check.
• Serve the lamb kofta with cucumber and tomato salad, hummus, pita, and grilled lemons.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave on high for 1 minute, or warm in a skillet over medium-low heat with a lid until heated through, about 5–7 minutes.