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Angela Roth’s Herbed Meatballs
1 pound ground lamb
½ medium onion, chopped
2 pressed garlic cloves
1 egg
1 teaspoon salt
½ teaspoon ground cumin
Zest of one lemon (I use a microplane type)
¼ cup of mint leaves, chopped finely
¼ cup of cilantro leaves, chopped finely
Mix all of the above, gently, and shape into 12 large balls. Use a large, deep pan to cook all of the meatballs at once. Add salt and pepper to taste.
(Note: If you are short on time, you can use a good quality of marinara sauce and add ½ cup of chopped fresh basil leaves. You can also add a ½ teaspoon of cumin and a stick of cinnamon to the sauce. You can also add a drained, large can of garbanzo beans to extend the recipe.)
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