|Unsalted butter||2 Tablespoon (1/4 Stick)|
|Shallots||5 , minced|
|Ground lamb||2 Pound|
|Fresh breadcrumbs||1 Cup (16 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Egg||1 , lightly beaten|
|Finely grated lemon peel||2 Tablespoon|
|Ground marjoram||1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
|Unsalted butter||1 Tablespoon|
|Olive oil||1 Tablespoon|
Melt 2 tablespoons butter in small skillet over medium heat.
Add shallot and saute until softened.
Transfer to large bowl and add lamb, breadcrumbs, parsley, egg, lemon peel, marjoram, salt and pepper and blend well.
Form into balls about the size of chestnuts.
Heat remaining butter with oil in large skillet over medium-high heat.
Add meatballs in batches and saute until browned on all sides and cooked as desired.
Drain on paper towels.
Reheat in low oven before serving.