Saturday, December 17, 2005

Lamb Meatballs (made these a while ago, probably early October)

Meatballs that Will Make You Take the Lord's Name in Vain

~1/2 c SOFT bread crumbs (I used the remains of my spelt loaf)
1 cipollini onion
3 cloves of garlic
Big handful of fresh sage
Juniper berries (to taste)
Mustard seed (to taste)
1 egg
Olive oil
~1 lb ground lamb

Mince the onion, garlic, and sage, or throw them in a food processor, and grind the spices. Add to the bread crumbs. Toss in your lamb, your egg, a little olive oil, and enough port to moisten everything. Knead with your hands, then stir with a spoon until thoroughly mixed. Form into 1 - 1.5 inch balls. There are two ways to cook them: you can either fry them in a little oil on the stove, or cook them in the oven for about 25 minutes at 375°.

Serve with rice cooked with vegetables, and some fresh local grapes.

Okay, you know what? I need to have a dinner party.

*Diligent readers will notice that I put port in almost everything.

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