Grilled lamb meatballs in fig leaves Recipe - Los Angeles Times

Ingredients

• 24 fig leaves
• 1 pound ground lamb
• 1/2 pound ground pork
• 3 cloves garlic, minced
• 1/2 cup chopped fresh mint
• 1/2 cup chopped parsley
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon Aleppo pepper
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup finely diced red onion
• Wooden skewers for grilling
• 1 1/2 cups <a href="http://recipes.latimes.com/recipe-raita/" target="_blank">raita</a>