Spicy Honey Lamb Meatballs

Set the broiler to preheat with the rack positioned 6 inches from the heat source. Cover a large rimmed baking sheet with aluminum foil. In a medium bowl, whisk together honey, sriracha, and ½ teaspoon each of coriander and salt until smooth.

In a large bowl, mix together eggs, parsley, shallot, oil, mustard, and the remaining 1 tablespoon each of coriander and salt until well combined. Add the lamb and panko, and mix with your hands until thoroughly combined. Shape the mixture into 1-inch balls, using about 1 heaping tablespoon for each, and place them on the prepared baking sheet as you form them.

Broil the meatballs, turning them halfway through, until they are browned, which should take about 8 minutes.

Warm a large skillet over medium heat. Add the honey mixture and cook, stirring occasionally, until it bubbles and thickens slightly, about 3 to 4 minutes. Use a slotted spoon to transfer the meatballs to the skillet. Cook the meatballs, stirring frequently, until the sauce thickens a bit more and the meatballs are glazed, approximately 3 minutes. Garnish with additional parsley. Keep them warm, covered, over low heat for up to 15 minutes, or place them in a slow cooker on warm to serve.
serve with rice of choice.