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
- Thaw lamb in large mixing bowl.
- Pre-heat oven to 450 F.
- Put all ingredients and then mix it with spoon or fork, or with your hands.
- Roll the meat mixture into two-inch diameter meat balls with your hands.
- Place on a deep-sided cookie sheet or in a pyrex casserole dish.
- 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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