Turkish Meatballs with Sour Cherries

1 lb. ground lamb
1/2 small onion, finely chopped
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. ground cinnamon
Salt and pepper
about 50 pitted black or bing cherries or canned sour cherries
Olive oil

Combine lamb, onion, cumin, coriander, cinnamon, salt and pepper. Mix well.
With wet hands, form lamb mixture into golf ball sized balls.
Insert a cherry into the middle of meatball and seal meat around cherry. Alternatively, skewer meatball onto metal or soaked bamboo skewers, alternating meatballs with cherries.
Refrigerate for at least 1 hour.
Grill on medium-low heat until meatballs are firm, basting with olive oil.

Makes 4 servings