When I want the comfort of spaghetti and meatballs, but I don’t have time to cook a big pot of pasta and meatballs in tomato sauce, I turn to this recipe. These Middle Eastern meatballs are called kofta and the combination of lamb and beef, cumin and toasted pine nuts, give them an exotic flavor without much hassle. I crank up my oven to 400 degrees and in 20 minutes they’re ready, with a crunchy, crispy exterior. I place them on a bed of couscous with roasted vegetables. Give it a try for a weeknight dinner and tell me how you like them!