1shallot, chopped (or 2 tablespoons diced red onion)
1splash of Brandy (optional)
1tablespoonminced fresh mint
salt and freshly ground black pepper, to taste
For the Meatballs:
2tablespoonsminced fresh parsley
salt and pepper to taste
To make the Cherry Sauce:
In a small saucepan over medium-high heat, add the olive oil and shallot and saute until tender. Add the cherries, honey, lemon juice, water and cinnamon and bring mixture to a boil. Lower the heat and allow to simmer for 5 minutes or until the sauce has thickened. Add salt and pepper to taste. Stir in the mint.
To make the Meatballs:
Preheat oven to 375F.
In a large mixing bowl, add the ground lamb, sparkling water, garlic, cloves, cinnamon, cumin, allspice, salt and pepper. Mix lightly to incorporate all ingredients. Form mixture into small meatballs.
In a large frying pan over medium high, add olive oil. Add meatballs and fry, turning often to brown all over, about 5-7 minutes. You might have to cook meatballs in batches if your pan is too small. After browning all the meatballs, place meatballs on a baking sheet and bake in oven for 10 minutes to cook through. Drizzle with the cherry sauce just before serving.