Soften shallots, jalapeño, garlic: Heat a small pan over medium heat and add oil, minced garlic, jalapeño and shallot, and cook for 1 minute, then let cool.
Make meatball mixture: Meanwhile, crumble lamb into a large bowl. Evenly scatter the bacon, orange zest and Greek Freak over lamb, and season with pepper. Sprinkle the cooled garlic mixture over lamb.
Form meatballs: Gently mix until just combined, then form into 1¼-inch balls and transfer to a plate or sheet pan.
Brown meatballs on all sides: Heat a large cast iron pan over medium to medium high heat. Working in batches if necessary to prevent crowding, brown meatballs on all sides until cooked through, 8 to 10 minutes.
