1.5# ground lamb
1 sleeve Ritz crackers, crushed
1 egg, lightly beaten
1/4 C milk
1 T soy sauce
1 small onion, finely chopped
1 tsp salt
1 tsp parsley flakes
1/2 tsp sweet basil
1/4 tsp fresh ground pepper
Mix together thoroughly, cover & chill in refrigerator for at least 30 minutes. Then form into 1" - 1.5" balls, place on cookie sheet, and bake at 350 for 20 minutes until lightly browned.
I like to serve simmered in a sauce made of 1 can cream of mushroom soup, 1 c sour cream, adding onion flakes, salt and pepper to taste. These are great over wide egg noodles with a side of asparagus tips.
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2 comments:
These sound good.
It's similar to you sauce but some time try this sauce:
Chop two large onions & lightly sauté them in a pan. Add 1 1/2 teaspoon of garlic powder and 2 Tablespoons of paprika, a pinch of sugar and 4 cups of chicken broth. Put your meatballs into the broth. Cook until the liquid reduces down to within an inch from the bottom of the pan. Remove the meatball from the pan and add 1 teaspoon of parsley and a medium to large sized container of sour cream. Add salt & pepper to taste. Put meatballs back into sauce and simmer for and additional ten minutes.
I use this sauce for pretty much any kind of meat--meatballs, chops, chicken etc.
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