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LAMB MEATBALLS

Feb 28, 2017 by David

Ingredients: (makes approx. 50 meatballs)

5 lbs. Ground lamb
5 lbs. Ricotta cheese
2 quarts toasted bread crumbs
1 cup parmesan cheese
¾ tblsp. Minced garlic
2 tblsp. Chili flakes
3/4 tblsp. Oregano
2 tblsp. Chopped mint
3/4 tblsp. Black pepper
3 tblsp. Salt

Mix all ingredients together and form into 3 inch ‘balls’. (We insert a cube of provolone cheese than form it back together). Freeze overnight to maintain shape.

Cook deep fry the balls until golden brown; again, this helps to maintain shape. Place the balls into a pan, add sauce, cover with aluminum foil and bake for 30 minutes at 350 degrees

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