1 In a large bowl, add ground lamb, parsley, 2 tablespoon Turkish Salad, salt, pepper, garlic and bread crumbs or matzo meal.

2 In a small bowl, lightly beat the egg and pour over the ground lamb mixture.

3 Mix gently with your hands and form into meatballs no larger than a golf ball. (As with burgers, a soft touch will ensure a tender finished product; overworked, compact meatballs will end up dense and heavy.)

4 In a 12″ skillet, heat 1  tablespoon olive oil until shimmery-hot. Cook in batches adding oil as needed until deeply, evenly browned on all sides. (An internal temperature of 150-155 degrees will give you a medium-well meatball; if your butcher ground the meat from a solid hunk of lamb herself, feel free to aim for medium rare, if you like.) Drain on paper towels and blot dry.

Serve over more Sabra Turkish Salad.