Hot Honey Lamb Meatballs  

Preheat broiler with rack 6 inches from heat. Line a large rimmed baking sheet with aluminum foil. Whisk honey, sriracha, and ½ teaspoon each coriander and salt in a medium bowl until smooth.

Stir eggs, parsley, shallot, oil, mustard, and remaining 1 tablespoon each coriander and salt in a large bowl until combined. Add lamb and panko; mix using your hands until well combined. Form mixture into 1-inch balls (about 1 heaping tablespoon each). Arrange on prepared baking sheet as you go.

Broil meatballs, flipping halfway through, until browned, about 8 minutes.

Heat a large skillet over medium. Add honey mixture; cook, stirring occasionally, until bubbling and slightly thickened, 3 to 4 minutes. Using a slotted spoon, transfer meatballs to skillet. Cook meatballs, stirring often, until sauce thickens slightly and meatballs are glazed, about 3 minutes. Top with more parsley. Keep warm, covered, over low for up to 15 minutes, or place in a slow cooker on warm to serve.