Prep time: 15 minutes
Cook time: 20 minutes
These bite sized meatballs are great for Hors d' Oeuvres or make them a little larger for a flavorful dinner.
Serves 4 - 6 dinner
Yields about 40 for Hors d' Oeuvres
1 lb. ground natural lamb
1 clove garlic
1/2 cup GF breadcrumbs/bread torn into pieces
1 tbsp. fresh marjoram
2 tbsp. fresh parsley, chopped
2 tbs. fresh mint, chopped finely
1 tsp. sea salt
1/2 tsp. smoked paprika
1/4 tsp. freshly ground pepper
2 eggs, lightly beaten
1-1/2 cups unsweetened coconut
1/2 cup goats yogurt
3 tbsp. fresh lemon juice,
Lemon zest (optional)
1 english cucumber, sliced thin.
In a medium bowl mix ground lamb, gluten free breadcrumbs herbs, eggs, garlic, paprika, salt, and pepper. Mix with your hands until combined.
Make 1/2 inch - 1 inch meatballs and set on a sheet pan.
In a large saute pan pour in coconut milk and a pinch of salt. Whisk gently.
Bring pan to a low simmer and place meatballs in pan. Reduce heat a bit and cover pan and simmer for about 20 minutes. Add yogurt and lemon juice to thicken sauce. Start with 1 tbsp. then to taste.
In shallow bowl place several cucumber slices in a circle. Then add lamb balls and cover with coconut sauce.
Sprinkle more of the herbs on top with a dash of paprika for color.
Cooks Note: If serving as a Hors d' Oeuvres for party place tiny lamb balls in clear 2" plastic shot glasses with coconut milk and cucumber. Place on serving tray with toothpicks on the side.