These little meatballs are a bit different take on traditional Kofta with the use of cherries and veal stock as a sauce. Fortunately in the Bay Area this year the cherry crop was very good; keeping the price per pound within reason.
As garnish options I offerred chopped cilantro, feta cheese, yogurt sauce and toasted pignoli nuts.
I adapted this dish from one in Diana Henry's book "Plenty." The original used chicken stock which you can substitute for veal stock but the homemade rich brown veal stock adds considerable depth to the sauce. I also used more and different spices than was called for the in the original. The sauce can be left chunky in the form of a compote if you wish. I elected to puree to make it smoother and a bit more elegant. The original recipe fried the lamb in oil. Usually Kofta are fried or grilled. I baked them instead of frying trying to use less fat. These meatballs freeze well after baking so making a big batch with some for later use might make sense.
I served roasted cauliflower with Turkish seasoning, whole wheat pita rounds and a salad with the Kofta.
As for a wine I wanted something very fruit forward. Cline Cellars Sonoma County 2010 Cashmere worked well. It is a blend of Mourvedre, Syrah and Grenache that has flavors of cherries, rasberries and plums.
Put all the lamb ingredients into a mixing bowl. Mix until the meat is really soft and everything is well blended. I used a KitchenAid mixer. Ideally if you have time refegerate the meat mixture overnight so flavors and spices can meld. Preheat oven to 375^. When ready to bake test a small amount of lamb for seasoning by cooking in a small fry pan. Adjust seasoning if necessary. Using wet hands and a cookie scoop shape lamb into walnut size balls and place on a sprayed broiler pan. One pound of lamb will yield about 20 balls. Bake on the middle oven rack until well browned; firm to the touch and juices run clear. About 25 minutes. Remove and drain on paper towels. Lamb balls can be prepared ahead of time if desired.
Heat ghee over medium heat until melted. Add onions and saute until soft and golden. About 10 minutes. Add the stock; increase heat and reduce the stock to about one cup. About 10 minutes. Add half the fresh cherries and all remaining sauce ingredients. Bring sauce to a simmer for a few minutes. Mash some of the cherries to form a compote of sorts. The sauce can be pureed if desired for a nicer presentation which I did. Add the Kofta and simmer uncovered for about 15 minutes until the sauce has thickened to your liking. Add the remaing fresh cherries toward the end of cooking to heat through.