Turkish Meatballs

It's been awhile since I've posted anything because it's been awhile since I've felt like cooking. But we've eaten too much take out lately and need to get back on track.
I've had this ground lamb in my freezer for a while now. I had the intention on making Shepperd's Pie with it. But yesterday while in Barnes and Nobles, I found this recipe for Turkish Meatballs. I was in the children's area and it was a children's cook book. But hey, it sounded really good and easy. I didn't buy the cook book as it was almost $20. But I got the gist of the recipe and felt I could wing it at home. Of course this afternoon came and I couldn't remember anything. So I googled it. I also wanted to make a cucumber dress to drizzle over top of it. I compared several recipes and came up with something. I think they came out really good. There would only be a few things that I would do differently next time.
The first thing I would do (per someone else's suggestion) is to get a shoulder cut of lamb and have it ground rather than buying it pre-ground. Apparently, the pre-ground lamb has a great deal more fat in it. The meatballs did come out a bit greasy.
They also came out a tad spicy. I liked this bit of kick, but some people might not, so I would eliminate the cayenne pepper or reduce the amount.
The last thing I would do differently is to use real (fresh) breadcrumbs, as most recipes call for. If I had planned better, I could have done this, but this was a spur-of-the-moment meal. OK, so here's the recipe.

Turkish Meatballs
1 clove garlic
1/2 cup cilantro
1/4 cup fresh mint or 2 tsp dried mint
1 large shallot - chopped
1 tsp black pepper
1/4 tsp all spice
1 tsp cumin
1/2 tsp cayenne pepper
1 tsp salt
1 tbsp lemon juice
1 tbsp oil
1 egg
1/2 cup breadcrumbs
1/4 cup grated parmesan cheese
1 lb ground lamb

Combine first 11 ingredients in a food processor. Process until the consistency of salsa. Add the egg, breadcrumbs, parmesan cheese and lamb. Process until everything is even incorporated. You may have to stop and scrap the sides of the bowl from time to time.
Next form into desired size meatballs. I make mine about the size of ping-pong balls.
Heat a non-stick frying pan over medium-heat, add the meatballs. Brown on all sides. Finish in a 350 degree oven for 10 - 15 minutes, depending on the size of meatballs.

Cucumber Dressing
1 cucumber, skinned and seeded cut into chunks
8 oz plain yogurt
1 clove of garlic
2 tbsp olive oil
2 tsp lemon juice

Combine all ingredients in the food processor. Pulse until creamy. Refridgerate for at least an hour before serving.