This was my first attempt at lamb meatballs and I must say, they turned out great. My mother wanted to mix the lamb with sausage or hamburger and I talked her out of it. After mixing up a trial of 3 balls, she was sold.
Lamb is not a typical dish here in the south and although people around here eat wild game quite often (No, not road kill) most people are not prepared for the rich, gamey tastes of lamb. I knew I would have to spice it up and that I did.
If you try this recipe, I urge you to add your own twist to it. The important thing to remember is to not over-spice it; just use enough to compliment the lamb.
1 pound of ground lamb
3 cloves of fresh garlic, pressed or finely chopped
Four large pinches of sage
Dusting of onion powder
Four pinches of oregano
Two-four pinches of pumpkin pie spice
Ten leaves of fresh sweet basil finely chopped
Two dashes of white wine
Mix well so that all the spices and herbs are mixed evenly throughout the meat. Place in the refrigerator for two hours.
In a large skillet or large sauté pan, with olive oil place:
Two cloves of fresh garlic pressed or finely chopped
One large onion finely chopped
A little white wine
Roll lamb into small balls
Place balls into skillet when onions begin to get soft
Cook until done; roughly 15-20 minutes, turning often
Grate one large or two small cucumbers
Add grated cucumbers to sour cream or plain yogurt
Chop fresh dill and stir into sour cream or yogurt.
Serve lamb meatballs with cucumber sauce