These were inspired by a lamb burger recipe I meant to make but never did. Although I love lamb, depending on its preparation, I am sometimes turned off by the stench of lamb. baaa. I wasn’t ready to commit to an entire burger made of lamb so I made a mini patty a.k.a. meatball and cut it with beef. They turned out yummy and were a nice change from the traditional meatball/slider appetizer.
After much experimentation and meatball tasting, we came up with a good general recipe, and by general I mean I did not measure anything. I used a half ground beef and half ground lamb mixture in this recipe with salt, pepper, breadcrumbs, mustard, lemon zest, dill, and a Moroccan spice mixture (courtesy of Spice House). I usually use eggs as a binder when I make meatballs, but I replaced the egg with whole milk yogurt. Then I baked them in the oven for 20-30 minutes at 375 degrees. The sauce on top is a mixture of yogurt, dill, salt, honey, and lemon juice and zest.
Yuan and I also visited the fabric store for a complementary table cloth. Doesn’t it look lovely?