Hearty Appetizer Meatballs
|For lamb meatballs|
|Lean ground lamb||2 Pound|
|Ground cumin||2 Teaspoon|
|Chopped fresh mint/1 teaspoon dried mint||2 Teaspoon|
|Minced green onion||1⁄4 Cup (4 tbs)|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Eggs||2 , lightly beaten|
|Sour cream||1 Cup (16 tbs)|
|Caraway seed||1 Teaspoon|
Stir together lamb, cumin, salt, mint, onion, pepper, bread crumbs, and eggs until well blended.
Shape into 1-inch balls. (At this point you may cover and refrigerate until next day, or freeze.)
Place meatballs (thaw if frozen) on rimmed baking sheets and bake, uncovered, in a 425° 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.