Recipe for Lamb Meatballs W/Sour Cream Dipping Sauce


2 lb lean ground lamb salt
1/4 cup green onion; minced pepper
1 cup sour cream
2 teaspoon ground cumin
2 teaspoon fresh mint; chopped or
1 teaspoon dried ming
2 eggs; lightly beaten
1 teaspoon caraway seed


Stir together lamb, cumin, salt,mind, onion, pepper, bread crumbs and eggs until well-blended. Shape into 1-inch balls. (At this point they may be covered and refrigerated until the next day, or frozen.) Place meatballs (thaw if frozen) on rimmed baking sheets and bake, uncoered, in a 425-degree oven for 15 minutes, or until well-browned. Reserve meat juices. Mix together sour cream and caraway seed: transfer to a bowl. Serve meatballs and juices in a chafing dish with sour cream dip alongside. Makes about 5 dozen meatballs.

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