Time is short and the work list is long as we get ready to head up to Sonoma for the Dry Creek Passport event (you can read more about it in last year's post), but I squeezed out enough time to finish this lamb meatball video recipe.It tasted great, but I put in way too much breadcrumb, and as you'll see the results were extremely bouncy balls. The ingredient amounts below are the new and improved quantities in case you want to try these.
Speaking of being busy, I'll apologize in advance for blowing off your emails and/or comments until this event is over on Monday. I'll try to keep up, but if you are ignored, try again next week when things return to normal. Enjoy!
Ingredients:
1 1/4 pound ground lamb
1/2 cup breadcrumbs
1/2 cup milk
1 egg, beaten
1 tbsp chopped rosemary
3 cloves minced garlic
1 tsp dried oregano
2 tbsp olive oil
pinch of cayenne
1/4 tsp cinnamon
1 tbsp cumin
1/2 tsp black pepper
1 1/2 tsp salt
1 tbsp tomato paste
2 tbsp chopped mint
3 cups tomato sauce
1 cup chicken stock
red pepper flakes
View the complete recipe
