Lamb Meatballs In Sour-Cherry Sauce

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2 cups dried sour cherries (13 ounces)

2 cups warm water

2 pounds marbled boneless lamb shoulder, trimmed of sliver skin and gristle, meat and fat finely ground

1 3/4 teaspoons cinnamon

1 teaspoon ground allspice

Kosher salt and freshly ground pepper

1/4 cup plus 1 tablespoon vegetable oil

2 medium onions, coarsely chopped

3 tablespoons fresh lemon juice

2 tablespoons flat-leaf parsley leaves (optional)

Mini pita breads, warmed

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