Lamb Meatballs with Zesty Chimichurri Sauce
1 lb. ground lamb
2 tablespoons sweet onion, diced
1 whole egg
2 tablespoons heavy cream
3/4 teaspoon ground cumin
1/2 teaspoon cinnamon
1 cup panko japanese bread crumbs
2 tablespoons olive oil
1/4 cup fresh mint, chopped
2 tablespoon parsley, chopped
2 tablespoons shallots, minced
1/4 cup Zesty Garden Herb marinade
1. Combine all ingredients for meatballs in a mixing bowl and blend by hand until thoroughly mixed. Form into 1/2 inch balls. Set aside.
2. Heat a large skillet over medium high heat, add the olive oil and allow it to heat briefly before adding the meatballs.
3. Add half of the meatballs and shake pan to coat balls in oil. Continue cooking, about 4 minutes, occasionally shaking the pan to brown all sides. Transfer to a paper towel lined plate and repeat with second batch.
4. Serve warm with Zesty Chimichurri (see below)
To make Zesty Chimichurri Sauce, whisk together all ingredients in a bowl until combined.