Recipe of the Week:  Avalanche Lily’s Lamb Meatballs

The following recipe is for Avalanche Lily’s Lamb Meatballs.

Ingredients

• Three pounds of Ground Lamb
• 1/2 cup freshly-picked Mint leaves, chopped fine
• 1/4 cup freshly-picked Lemon Mint, chopped fine
• 1/4 cup freshly-picked Thyme, chopped fine
• 1 Tablespoon Ground Cumin (I haven’t had success in growing Cumin, yet)
• 1 Tablespoon fresh freshly-picked Oregano, chopped fine
• Juice of two squeezed Lemons
• 1 medium freshly pulled Onion chopped fine, or substitute onion greens, or chives
• 1 large Garlic Clove or equivalent volume of Scapes, chopped fine
• Himalayan Salt or Celtic Sea Salt

Directions

1. Thaw lamb in large mixing bowl.
2. Pre-heat oven to 450 F.
3. Put all ingredients and then mix it with spoon or fork, or with your hands.
4. Roll the meat mixture into two-inch diameter meat balls with your hands.
5. Place on a deep-sided cookie sheet or in a pyrex casserole dish.
6. Cook at 450 F for about 25 minutes.

SERVING

Serve with rice, or baked potato, or on homemade pita or flatbread.  Best served with a green salad.

STORAGE

Can be frozen for future meals.

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