The Greek

Directions

1. 1
   Preheat the oven to 450F.
2. 2
   Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface.
3. 3
   Set aside.
4. 4
   Combine the ground lamb, eggs, bread crumbs, olives, parsley, feta, mint, oregano, garlic, salt, and preserved lemon in a large mixing bowl and mix by hand until thoroughly incorporated.
5. 5
   Roll the mixture into round, golf ballsize meatballs (about 1 1/2 inches), making sure to pack the meat firmly.
6. 6
   Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid.
7. 7
   The meatballs should be touching one another.
8. 8
   Roast for 20 minutes, or until the meatballs are firm and cooked through.
9. 9
   A meat thermometer inserted into the center of a meatball should read 165F.
10. 10
    Allow the meatballs to cool for 5 minutes in the baking dish before serving.
11. 11
    Bring 2 quarts water to a rolling boil in a saucepan over high heat.
12. 12
    Add the lemon and salt and bring back to a boil for 15 minutes.
13. 13
    Remove the lemon from the water and allow to cool.