Puree marinade ingredients in a food processor or mixer

Scoop 1 cup of marinade into a bowl and reserve the rest for the glaze.

Place the ground lamb in the bowl with the marinade and mix together. Do not overmix.

Leave ground lamb in the fridge overnight, along with the reserved marinade.

When you are ready to make meatballs, take out the marinated ground lamb and add 1 cup of Panko and 2 whisked eggs to the mixture.

Preheat the oven to 400 degrees Fahrenheit.

Slice up feta into small bite-sized chunks (about 30 pieces).

Make a golf ball-sized meatball. Make an indentation in the middle with your finger, and place a piece of feta in it. Mold the meatball around the feta so that it is covered.

Place all the meatballs on a lined or greased baking sheet, and sprinkle sesame seeds on them.

Bake for 15 minutes.

(Glaze can be made before or if you are a quick cook while the meatballs are in the oven.) Place reserved marinade in a pan and bring to a boil. Add vinegar and 1 can of soda. Bring to a boil again, and let it reduce until syrupy (about 10 minutes).

Take the pan off the heat and add two tablespoons of sesame oil to the glaze.

Take meatballs out of the oven after 15 minutes. Spoon or brush on glaze, and return meatballs to the oven for ten more minutes. Serve hot or warm.