I did have a recipe but didn't follow it so I pasted the original and the notes of what I did different.
Lamb Meatballs and Sauce
MM- I followed the recipe except I used the whole small tin of tomato paste. We just fried one to see how it tasted and it is awesome. Weill bake tonight add some pasta sauce over pasta.
Ingredients
1/2 cup dry bread crumbs
1/2 cup milk
1 1/4 pounds ground lamb
1 egg, beaten
3 cloves fresh garlic, minced
2 tablespoons olive oil
1 small can of tomato paste(the recipe called for 1 tbs)
1 tablespoon chopped fresh rosemary (I used dry)
1 tablespoon ground cumin
1 1/2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1 pinch cayenne pepper
3 cups tomato sauce
1 cup chicken stock
2 tablespoons chopped fresh mint
1 pinch red pepper flakes, or to taste
Directions
MM - I left them in the oven till 165 degrees and then added them to some pasta sauce and diced tomatoes to keep over night then let them simmer the next day till done.
Preheat an oven to 450 degrees F (230 degrees C).
Line a baking sheet with aluminum foil; oil lightly.
Combine bread crumbs and milk in a small bowl. Soak bread crumbs until milk is absorbed, about 30 minutes. (I just added these to the mix since I was going to let it simmer the next day).
Combine bread crumb mixture, lamb, egg, garlic, olive oil, tomato paste, rosemary, cumin, salt, oregano, black pepper, cinnamon, and cayenne pepper in a large bowl.
Form lamb mixture into 2-inch meatballs and place on the prepared baking sheet.
Cook meatballs in the preheated oven until they are slightly browned, about 15 minutes. Remove from the oven and set aside.
Combine meatballs, tomato sauce, chicken stock, fresh mint, and red pepper flakes in a large sauce pan over medium heat until meatballs are no longer pink inside, about 45 minutes. (I used mint but no chicken stock)
We planed down some of that cherry we got at auction awhile back. Teresa is using it for some shelves outside the shop. We only planed the one board to get a bow out but the others we left rough since they are just going to be shelves. I'll post a picture later when we get back together and I can get her phone pictures. This is one of those days that we are working separately. I spent so much time weed eating the other day that I figured it was time to break out the Roundup.
I bet those meatballs would be good in an alfredo sauce or stroganoff. They sound yummy! We had 4 ram lambs born, 3 of which are sold. We're thinking we need to keep #4 for ourselves......but slaughter size is a long way off
bay - we are keeping two for ourselves but we won't process them until July sometime.
We just finished up the cattle panel shelter. We chose a spot with too many slab rocks. We wanted a shelter 4 panels wide but had to stop at two. Soooooo, we move down to the next ledge to see if we can find some dirt to drive posts into.
That $20 haul of cherry turned out as good as I had hoped. I'm attaching pictures of how it originally looked and how it looked after 4 passes through the planer. We didn't bother getting it completely done since it will be exterior (although under cover) shelves.
Bruce would appreciate this rock ledge layout. In the picture you can fairly well see the 3 ledges of slab rock starting from just inside the fence on down through the last. In most cases we have been able to work on the ledges but you have to hunt for a dirt spot. This hoop house was hoping to be 3 or even 4 panels long but it wasn't going to be. Tomorrow we will go down to the next ledge which we were able to find enough breaks in the ledge to drive fence posts so we will try again there.
I think you and I both need a jack hammer! Maybe with a hammer drill and rock bit you could drill a deep enough hole in the rock to drop in a piece of rebar to anchor the panel??