You can either fry the meatballs in a skillet with some oil, or bake them on a parchment paper-lined baking sheet at 375ºF (190ºC) for 12 minutes, or until just cooked through. I used a Lebanese 7 spice mixture, which isn’t something you’ll find in your local grocery store most likely. You can
make your own, use allspice, or use another spice blend, such as pumpkin pie spice.
Although these are considered cocktail party fare, speared with toothpicks from a chafing dish, I served them with noodles and they were quickly gobbled up and enjoyed.