Lamb Meatball Tartines with Onion Jam

Preparation

1. In a bowl, add lamb, onion and bread crumbs. Sprinkle salt, lemon zest, garlic, chili powder, cinnamon, coriander and allspice; combine. Add parsley, currants, pine nuts and mint; combine. Cover bowl with plastic wrap; refrigerate 30 minutes.
2. Line a baking sheet with plastic wrap. Scoop out 1-ounce portions of the lamb mixture, about the size of a golf ball. Roll the mixture to form a ball; place on lined baking sheet. Use cold water to dampen your hands if mixture begins to stick.
3. In a frying pan, heat about ½ inch of oil. Line a baking sheet with paper towels. When oil is hot, fry meatballs in batches without overcrowding the pan; cook 2 to 3 minutes per side or until golden brown all over. Place on paper towel-lined baking sheet. Keep warm.
4. To prepare onion jam, in a large sauté pan over medium heat, warm oil. Add onions; cook until they begin to sweat. Add sugar, cinnamon stick, bay leaf, salt and pepper; cover and cook for approximately 30 minutes or until onion is soft but liquid remains in the pan.
5. Remove lid and add vinegar; continue to cook until just barely moist. Remove cinnamon stick and bay leaf; discard. Set jam aside to cool.
6. To assemble tartines, spread a scant tablespoon of onion jam on each piece of bread; place a small spoonful of goat cheese in the center. Put bread slices on a baking sheet and toast in oven until cheese is soft and melty and bread is lightly toasted, about 3 minutes. Remove from oven.
7. Toss arugula with nuts and oil. Arrange toasted bread pieces on a platter or individual plates. Top each tartine with a warm meatball; garnish with arugula salad. Serve immediately.