SIMPLE LAMB MEATBALLS

My sweet farmer here in North Carolina convinced me I needed to try their lamb. And I am so happy I did! There are also some wonderful resources for beautiful ground lamb at your local Health Food stores. I highly recommend pasture-raised grass-fed lamb locally if you can find it. Lamb is a nutrient-rich meat high in protein, iron, vitamin B-12 and omega-3. This wonderful recipe was a fantastic protein addition to my Mushroom Soup. They are also great with any vegetable and rice dish…served with a little yogurt dill sauce. Or tomato sauce…..so many options!

Approximately 6-8 meatballs
1 medium onion finely chopped
1 egg yolks
1 tsp ground cumin
t tsp crushed red pepper
1 tsp fennel seed
1 lb. ground lamb
salt and pepper
1/2 cup bread crumbs
1/4 cup chopped parsley

In a medium bowl, mix together the onion, egg, cumin, red pepper and fennel.
Add lamb and season with salt and pepper.
Add bread crumbs and parsley, and combine the mixture well (best to do it with your hands).
Shape the meat into balls (golf ball size)
Oil a cast iron pan with olive oil, when heated, add the meatballs, spaced about 3/4” apart.
Brown each side rotating until all sides are crisp. Approximately 10 – 12 minutes.
Ready to serve! I place 3 meatballs in a bowl and poured mushroom soup on top.

Bon Appétit