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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another original from Melissa Diane Smith's book, Going Against the Grain . I make this just as she wrote it. They're delicious and freeze well. Ingredients:
1 lb ground lamb |
2 -5 cloves garlic, finely chopped |
2 -3 tablespoons fresh parsley, finely chopped |
2 -4 teaspoons oregano or 2 -4 teaspoons mint leaves |
2 -4 teaspoons cinnamon |
unrefined sea salt (optional) |
fresh lemon juice (optional) |
Directions:
1. Preheat oven to 350 degrees F.
2. In a bowl, knead together the lamb, garlic, parsley, oregano or mint, and cinnamon until they are well mixed.
3. Form into 1-inch meatballs and place in a baking dish.
4. Bake for 20 to 30 minutes until done to your liking.
5. Sprinkle with sea salt and lemon juice just before serving.
6. Variation: For Dill Lamb Balls; Substitute 2 tsp dried dill for the oregano or mint and omit the cinnamon.
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