1. Make the recipe for Greek Tzaziki first so it has time to sit in the fridge and let flavors permeate.

2. In a medium mixing bowl, drop the ground lamb in, along with the egg, cinnamon, garlic powder (you'll use the minced garlic later), sage, mint, bread crumbs, and about 4 pinches of Kosher salt. Mix well with your hands. Yes, I know it's gross but this is the best way to get all the flavors into each bite of meatball. 

3. Get out a separate large plate and roll the ground lamb mixture into 1.5 inch balls. 

4. Using a large skillet or cast iron pan, heat up the olive oil on medium high heat. Once it begins to lightly smoke, drop the meatballs into the pan one by one. Let cook for about a minute, then turn them and cook one minute more. Drop in the fresh sprigs of thyme.

5. Turn once more on a side that has not been cooked yet for one more minute. After this, the meatballs will be set (and won't fall apart in the pan). Turn heat down to medium. They can now be cooked in the pan for 12 minutes more, stirred around every couple minutes or so, getting a good sear on most sides. 

6. While meatballs cook, bring a small to medium saucepan of water to a boil. Drop in the orzo and keep on a light rolling boil until cooked - about 8 minutes. Drain and set aside.

7. Check on the meatballs. You can cut into one to ensure they're done cooking. Once complete, remove them one by one and set aside to plate at the end. Remove the thyme sprigs and throw out.

8. Once all the meatballs are out, place minced garlic into the still hot skillet or pan and sauté until aromatic - 1 to 2 minutes. Drop the baby spinach into the pan and stir to coat with the leftover oil that the lamb meatballs cooked in. Cook until wilted and stems are soft - close to 5 minutes, but be sure to stir each minute. About halfway through the cook time, season with a couple pinches of Kosher salt. Turn off the heat once cooked.

Plating: Plate in any fun way you'd like. Place the desired amount of orzo on the plate, topped with the spinach, then some Greek Tzaziki, and place lamb meatballs on top. Eat all together for a fun burst of texture and flavor.