Lamb Meatballs.

Who doesn't like meatballs?  I am excited to try these out with ground lamb, and freeze the extras for yummy sandwiches or a quick supper.

Makes 4 portions.

1 lb ground lamb or 1/2 ground beef and 1/2 ground lamb meat.
1 small onion, finely chopped, fried in a little oil, chilled
1 teaspoon ground cumin
1 teaspoon ground Cayenne pepper or sambal oelek or harissa
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 eggs
1/3 cup regular bread crumbs (or as needed)
1/4 cup raisins (swelled in hot water) or pine nuts
3 sprigs of fresh coriander, to taste
3 sprigs parsley, chopped, to taste
3 sprigs of fresh mint, chopped, to taste

Yogurt Sauce
1 cup plain yogurt
2 Tablespoons lemon juice
3 Tablespoons fresh mint leaves, chopped
1 clove of garlic, crushed
salt & pepper to taste

+fresh tomatoes, diced cucumber, pita bread, lettuce.

In a large bowl, mix all the ingredients together well.
Oil your hands lightly and shape the mixture into balls of about 10 ml (2 teaspoons).
preheat the oven to 400 degrees F.
Put the prepared meatballs onto a greased rimmed pan.
Grill the meatballs for about 20-30 minutes or until done.
Shake the pan so that the meatballs will turn over and then return to the oven half way through cooking.
Serve the meatballs in pita bread and with chopped lettuce, diced fresh tomatoes, diced cucumbers, and yogurt sauce.

Thanks, Deb!