Food For Thought - Lamb Meatballs
So regarding these lamb meatballs...
I buy fresh ground lamb and I mix up the meat with onion, garlic and crushed red pepper (my usual spices) and then I use a lot of oregano. I make the meatballs a nice small to medium size - big is no fun with any food. You want to be able to fit your food in your mouth and enjoy the experience of eating it.
Now here's the deal about the way I cook these. I NEVER FRY MEAT. Too fatty -- especially lamb. I use a Nuwave oven (it changed my life)
but you can use a George Foreman Grill or your broiler or anything else that gets the meat OUT OF ITS' OWN FAT.
The other thing is - don't overcook your lamb. It's not good when it is dry. Better juicy.
These are good cold, they are good microwaved, they are good right out of the cooker.