Spelt and Lamb Meatballs

Preparation

1. Step 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. Step 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 1¼-inch balls and either cook immediately, or cover and refrigerate for up to 1 day.

3. Step 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. Step 4

   Serve with lemon wedges and the reserved scallion greens and dill sprigs.