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Forty Martyrs Meatballs

1 1/2 lb Lamb, ground
2 Cloves garlic, pressed
1 ts Salt
Black pepper, freshly ground
3 ts Mint, dried
1/2 c Pine nuts
1/2 c Parsley, finely chopped
1 tb Vegetable oil

Combine the lamb with the garlic, salt to taste, pepper, mint, pine nuts and parsley. Mix thoroughly. Form into 40 meat balls about 1 1/4 inches in diameter. (Make it easy;divide the meat into 4 parts, divide each part into 10 meatballs). Heat the oil in a large skillet. Saute the meatballs until nicely browned on the outside, but still a little pink on the inside. Turn them often with a spatula. Remove excess grease as it is rendered. Serve the meatballs on a bed of lettuce in 5 rows of 8 each or someother clearly numerical arrangement. With them serve Rice or Bulghur Pilaf Variation: You can also add to the mixture 1/2 tsp allspice or coriander. In a number of countries a special dish is prepared once a year to honor the memory of the Forty Martyrs of Sebaste… In Aremenia they eat forty stuffed wheat balls (whose ingredients are hard to come by in this country); in Greece as well the Forty Martyrs are honored by the eating of dishes that stress the number 40. There are pies made with forty layers of phyllo pastry, dishes consisting of forty pancakes or made with 40 kinds of wild herbs.

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