Lamb meatballs

1/2 lb ground lamb
1/2 lb. 80/20 ground chuck
1 teaspoon penzeys Greek seasoning
1 teaspoon hot water
2 slices bread
1/4 cup milk
2 cloves garlic minced/ grated
1 shallot, grated (or sub 1/2 teaspoon sweet onion)
1 egg
Parsley
1/2 teaspoon dried mint
1/4 teaspoon allspice
1/4 teaspoon coriander
1/2 teaspoon kosher salt
Pepper
Pinch cayenne

Pre-heat oven to 400. Add hot water to Greek seasoning in a small bowl. In a large bowl tear bread up into pieces and soak with milk. Add salt, pepper, garlic, shallots, parsley, egg, and herbs/spices. Mash to combine (potato masher works great). Add beef and lamb and gently work everything together. Do not overwork and toughen your meatballs. Cook a small pinch in a pan and taste for seasoning. Add more salt if needed. Form into golf ball sized meatballs. Brown in some olive oil on medium heat for 4 min per side. Place meatballs on a cooling rack which has been placed over a cookie sheet and bake in the top third of the oven for 10 minutes or until cooked through. Serve with minted tzatziki, onion, and tomato in a warm pita. Great with a side of spanikopita.