Pepper Monkey Lamb Meatballs with Spicy Afghan Green Sauce

Funny name, huh? But, I LOVE lamb, and Greek food/spices in general. The quote from epicurious about this recipe says, "Cover these with the sauce, and you'll be serving one of the most remarkable backyard barbecues ever. Friends who think they don't like lamb will rave about these meatballs."
So, here ya go:
(makes about 48 meatballs, serving 10-12)

Spicy Afghan Green Sauce:
1 bunch fresh cilantro (or flat leaf parsley*)
1/2 -1 jalapeno, depending on how spicy you want your sauce - the seeds and rind carry the heat
1 cup loosely packed fresh lemon* mint leaves
3 cloves of garlic
1 cup plain Greek yogurt or sour cream*
1&1/2*  T. Greek seasoning salt
Juice of 1 lemon
1 t. agave nectar

Meatballs:
1 T. cumin seeds
2 T. coriander seeds
Seeds from 4 cardamom pods
Seeds from 2 star anise
1 T. ground turmeric
1&1/2* T. Greek seasoning salt
1 T. coarsely ground black pepper
1 t. ground cinnamon
1/2*-1 t. cayenne
4-5 lbs. ground lamb
1 med. sweet* white onion, finely chopped
2 T. peeled, finely chopped fresh ginger
4 cloves garlic, finely chopped
1/2 bunch fresh mint, chopped
1/2 cup crumbled feta
1 cup cooked spinach, chopped

Preparation:
Make the Spicy Afghan Green Sauce: Combine all the ingredients in a blender or food processor and puree until smooth. This can be done 1-3 days in advance. It is best to make the sauce at least 1 day in advance to give the flavors time to blend.
Preheat a grill to 375 for direct cooking, or turn on the broiler*
Make the meatballs: Place the cumin, coriander, cardamom seeds, and star anise in a small skillet over med. heat and toast until fragrant, 2-3 mins. Let cool, then grind in a spice or coffee grinder, or use a mortar and pestle*. Add the turmeric, Greek seasoning, pepper, cinnamon, and cayenne and mix well. Place the ground lamb in a large bowl. Add the spices along with the onion, ginger, garlic, mint, feta, and spinach and mix. well, but do not over mix as this will result in a tough texture. Form the mixture into meatballs 1-1&1/2" in diameter. Place the meatballs on the grill grate and cook for about 14 mins., or until the internal temp reaches 160. Rotate meatballs frequently to ensure that they caramelize evenly. Serve with dipping sauce, and a Tabbouleh salad or couscous.

"There, but for the grace of God, go I".

Love,

MM