Lamb Meatballs W/sour Cream Dipping Sauce Recipe
Yield: 60 servingsRecipe by luhu.jp
Ingredients:
THERESA GRANT HWWK11B
2 lbs: Lean ground lamb,
2 tsp: Ground cumin,
2 tsp: -salt,
2 tsp: Fresh mint, chopped or
1/4 cup: Green onion, minced
1 tsp: Dried ming,
1/4 tsp: -pepper,
2: Eggs, lightly beaten
1 cup: Sour cream,
1 tsp: Caraway seed,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp