Lamb meatballs

Many of the recipes we have posted are meant to be put into the oven during our daily lull, after morning chores and before lunch, but that takes time and forethought which we don't often have. These meatballs are the perfect antidote for our poor planning and we can go from freezer to table in 30-40 minutes. We make them in bulk, flash freeze and vacuum seal them. 

Ingredients:
1.5lbs ground lamb
1 egg
1 onion minced
2 cloves garlic minced
1/2c fine bread crumbs
1/4c milk
2t salt
1t herbs of your choice 

Instructions:
Combine milk and breadcrumbs and let soak while whisking eggs, salt, pepper and herbs (we use Italian seasoning). Add meat to the eggs and mix with your hands. Add garlic, onion and soaked breadcrumbs and mix with hands to combine. Try not to overwork the mixture or your meatballs will be tough. Form them into balls and either cook or freeze them. We freeze ours and cook them at 425F while we boil our pot of water and cook our pasta (probably about 25-30 minutes but who keeps track). Once they start to brown up on the outside they're done. 

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