Just a recipe this time--one I adapted from the New York Times at that. My family enjoyed these as a Sunday afternoon snack-- without a cooling cucumber salad (recipe below)which might be good if these are served for lunch or dinner. The browning process helps keep the meatball from becoming too greasy when they've cooled down. So, snacking or putting out for a picnic is possible.
SPICY LAMB MEATBALLS
1 pound ground lamb
1/3 cup Gluten Free breadcrumbs-- or PANKO if gluten is allowed
1-2 Tbsp of olive oil
3 garlic cloves chopped
1 tsp kosher salt, to taste
4 Tbsp golden raisens
1 tsp cumin seeds-- grind if you'd like-- I don't
1/4 tsp crushed red pepper
1/4 cup[ chopped parsely
1/2 cup chopped mint leaves
Put all in mixing bowl and mix by hand
Form small -- little smaller than a ping pong ball-- meatballs
Brown well-- giving room around them-- in a frying pan on medium high
Turn so all sides get browned.
When browned on all sides, turn heat to medium, and put a cover on the pan-- but TILTED-- not fit on tightly, so that steam escapes.
Cook for about 6-8 minutes.
Cucumber Salad-- a refreshing side for these meatballs
2 European cucumber washed and sliced thinly
If using regular cucumbers, use 3, and peel skin in stripes for color,
Dress these cucumbers with:
1/4 cup white vinegar
1/4 teaspoon Kosher salt
1/4 cup sugar
Blend together, until sugar and salt melted,
pour over cucumbers and let it steep for an hour or so-- stirring gently a few times.