Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------THERESA GRANT HWWK11B------------------------
2 lb Lean ground lamb 2 ts Ground cumin
2 ts -salt 2 ts Fresh mint; chopped or
1/4 c Green onion; minced 1 ts Dried ming
1/4 ts -pepper 2 Eggs; lightly beaten
1 c Sour cream 1 ts Caraway seed

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

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