Lamb Meatballs and Mint, Pine Nuts and Tahini Sauce

Serve with Pinot Noir.

Ingredients:
6 T tahini
3 T extra virgin olive oil
1/4 cup fresh lemon juice (from about 2 lemons)
2 cloves garlic, pressed through a garlic press or minced
2 3/4 teaspoons kosher salt, divided, or more to taste
1 large egg
1/2 cup panko
1/4 cup pine nuts, toasted [Preheat oven to 350 degrees F. Spread nuts onto a rimmed baking sheet and bake until lightly browned and fragrant, 6 to 10 minutes. Remove to a cold plate to cool.]
3 scallions, white and light green parts only, thinly slices
1 teaspoon freshly ground black pepper, or more to taste
3 T plus 1 1/2 teaspoons chopped fresh mint, divided
1 pound ground lamb

Preparing the tahini sauce:
In a small bowl, combine 3 tablespoons of water with the tahini, olive oil, lemon juice, garlic and 1/4 teaspoon salt, whisking to dissolve the salt. This can be prepared up to 3 days in advance, storing covered in the refrigerator. Return to room temperature before serving.

Preparing the meatballs:
In a large bowl, whisk together the egg, panko, pine nuts, scallions, pepper, 3 tablespoons of the mint and the remaining 2 1/2 teaspoons of salt. Add the lamb and gently mix until well combined. With dampened hands, shape the mixture into about 20 meatballs, 1 1/2 inches in diameter. This can be done up to a day in advance, storing covered in the refrigerator. Return to room temperature before proceeding.

Preheat the broiler and arrange a rack about 6 inches from the heat.

Transfer the meatballs to a foil-lined baking sheet. Broil the meatballs until cooked through and lightly browned, 8 to 10 minutes, turning halfway through.

Pool the tahini sauce on a platter or on individual plates, dividing it evenly. Arrange the meatballs o top and sprinkle with the remaining 1 1/2 teaspoons of mint. Taste for seasoning. Serve hot.

Makes 20 meatballs