Lamb meatballs w/sour cream dipping sauce
60 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lean ground lamb salt |
| ¼ | cup | Green onion; minced pepper |
| 1 | cup | Sour cream |
| 2 | teaspoons | Ground cumin |
| 2 | teaspoons | Fresh mint; chopped or |
| 1 | teaspoon | Dried ming |
| 2 | Eggs; lightly beaten | |
| 1 | teaspoon | Caraway seed |
Directions
THERESA GRANT HWWK11B
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. Terry in Tucson MM Format Norma Wrenn npxr56b
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