Mediterranean Lamb Balls

Name: Mediterranean Lamb Balls
Yield: Makes about 2 dozen 1 1/2-inch balls
Ingredients: 2 tablespoons olive oil; 2 pounds ground lamb; 3 large eggs; 1 cup dark raisins, chopped; 1/2 cup walnut halves, finely chopped; 1/2 cup chopped fresh parsley; 1/2 cup chopped fresh mint; 1/2 cup bread crumbs; 2 teaspoons salt; 1 teaspoon freshly ground black pepper

January 24, 2012

When we opened the Shop, these Mediterranean balls were our first daily special. We were so busy that we didn’t get a chance to change it for three weeks, but nobody really complained because they were so delicious. People still get excited when we bring them back for a day or two. The raisins and walnuts give this ball a subtly sweet and earthy quality that complements the lamb. Make these into mini balls and pass them around at your next party. Just add toothpicks and Spinach-Basil Pesto (page 58) for dip. No sauce required. Or serve them over a bed of Braised Kale with Anchovies and Garlic (page 93) or Creamed Spinach (page 100).

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