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In America, meatballs most often appear on top of a pile of spaghetti. In her new globally inspired cookbook, Street Food, Susan Feniger makes the case for serving them on skewers. The veteran California chef serves her delicate, gently spiced lamb meatballs on cocktail picks with slivers of sweet dates and a drizzle of sweet date and carob molasses. To pull off the party appetizer like a pro, take Feniger’s advice: Don’t overmix the lamb, and resist the temptation to make monstrous meatballs. Small meatballs will be tender and fully caramelized--and easy to eat off a party pick in one bite.
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