This recipe is a work in progress
Time 15 minutes prep, 20 cooking. Makes 8 small meatballs.
Preheat oven to 400 degrees.
0.25 pound Ground Lamb
0.25 pound Ground Buffalo
0.5 medium yellow onion (finely diced)
2 cloves crushed garlic
1 tsp Olive oil
2 slices 7 grain bread
2 Tbsp Milk
1 tsp Oregano
1 tsp Marjoram
1 Tbsp freshly grated parmesan cheese
0.5 tsp Salt
0.5 tsp Fresh ground pepper
Place bread large bowl and soak with milk. Saute onions in olive oil on low heat until translucent, do not brown. Add garlic and cook a few minutes longer. Remove from heat and set aside. Break up bread until until pasty, make sure there are no big chunks of bread in the paste. Combine all ingredients in bowl and mix well. Make small (1.25 – 1.5 inch diameter) balls and place on a cookie sheet. Bake in 400 degree oven until cooked through and slightly browned (about 15-20 minutes).
Add to your favorite sauce and serve with pasta. These can be frozen and used at a later date. They are guaranteed to be better than the frozen meatballs found at the supermarket.
These had a really nice flavor. There was just a hint of lamb taste, but not overpowering. The consistency was good. If these were destined to simmer in a sauce for a period of time, I might not cook them in the oven for quite as long. Next time I might try adding some ground pork as well.
- Soy milk was used in this recipe, but regular milk should be fine as well.
- Breadcrumbs are easier than mashing up the bread yourself, use them if you’ve got them. Any sort of bread should be fine, 7 grain was what was handy at the time.
- Dry herbs were used, but fresh would be better.