Friday, May 19, 2006

Lamb meatballs

Had to come up with a nosh for a pinot nior wine tasting. Decided lamb of course made sense, so: 1/2 onion 1 clove garlic drop both into food processor and whirl until finely chopped. Add: 1/2 lb ground beef 1 lb ground lamb 2 t. cumin 2 t. salt 1/2 t. allspice 1/8 t. cayenne pepper Whirl to combine, add 1/2 c dried breadcrumbs and one egg. Whirl again, just until it comes together. Chill at least an hour. Form into 1" meatballs. Convection roast at 350 degrees for 15 minutes. Served with some tzatziki, yogurt with shredded cucumber, cumin, salt, and a little mashed garlic to taste. They seemed to go over well, and did match nicely with the pinots we were tasting. Discovered that the dairy kind of smoothed out those that were a little high in alcohol.

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