Spice Crusted Lamb Meatballs
Combine bread crumbs, lamb, onion, parsley, egg and relish in a bowl. Season with salt and pepper. Roll tablespoonfuls of the mixture into meatballs.
Spread dukkah onto a plate and roll each meatball in dukkah, pressing gently, until covered. Cover meatballs with plastic wrap. Place in fridge for 1 hour or overnight to chill.
Preheat oven to 200°C. Heat oil in a large non-stick frying pan over medium-high heat. Spray with oil. Fry the meatballs, in batches if necessary, for 2-3 minutes each side or until golden. Transfer to a large baking tray. Bake in oven for 10 minutes or until cooked through.