Ingredients
- 1 pound Lava Lake Organic Ground Lamb
- 1 egg, lightly beaten
- 1/4 cup bread crumbs
- 1 Tablespoon finely chopped parsley
- 1 Tablespoon finely minced shallot or onion
- Salt & pepper to taste
Directions
Mix ingredients together and shape into balls, about 1 1/2″ in diameter. Lightly coat a pan with vegetable oil and brown meatballs. Drain on paper towel, then transfer to oven-proof pan and roast for about ten minutes at 350.
In a saucepan, heat a jar of apricot jam or hot pepper jelly and drizzle over meatballs. Serve hot. Delicious!