Spiced Meatballs

6 servings

	3	slices white bread cut into 1 inch squares
	¾	cup milk
	1	tsp. chili powder
	½	tsp. ground coriander
	1	pound ground lamb
	1	pound ground beef
	1	tsp. salt
	2	jalapeño chilies, seeds and ribs removed, finely chopped
	3	garlic cloves, minced
	2	parsley sprigs, minced
	2	tsp. chopped cilantro

1. Place the bread in a small bowl. Pour the milk over the bread, tossing to moisten the bread, and let soak until well softened, about 10 minutes.
2. Toast the chili powder and coriander in a small sauté pan over high heat until fragrant, 30 to 60 seconds. Remove from the heat.
3. Combine the lamb, beef, toasted spices, salt, bread, jalapeños, garlic, parsley, and cilantro in a large bowl and mix with your hands. Using wet hands to prevent sticking, form the mixture into 2-inch balls.
4. Heat a large sauté pan over medium-high heat. Working in batches, add the meatballs and sauté for 4 minutes on each side. Drain on paper towels.
5. Serve with Mushroom Orzo.