Thanksgiving happened and it was, per usual, my Super Bowl of cooking. We went for a hike then I got busy chopping, prepping, and cooking up a storm in my kitchen. And eating it all for a week straight. Then, well then I was a little burnt out and didn't want to make anything in my kitchen for the next week straight.
Then I got the stomach bug for the first time, ever. A very bad one that I probably (maybe) would not wish on any one I knew. I'd probably wish it on a murderer, but no one I knew. And with that, there goes another week without cooking or eating much of anything appealing. Key word there is appealing since my diet was mostly gatorade and saltine crackers. And not only could I barely eat food, I didn't even want to see food on tv, social media, or smell it let alone pick up and start making anything.
Then this weekend - I was better. Much better. Solid foods; coffee again. Mostly back to normal. So I am back to sharing. I made these lamb meatballs before Thanksgiving and the plague of 2017. I have been craving lamb since IFBC in September. One of the first sessions I went to this year was all about lamb - and how totally underrated it is - which I agree. Lamb is so good! I used to think of it as fancy and only for Easter dinner or something, but it is perfect for an everyday meal or even a holiday potluck!
The session I went to a IFBC was about how to make lamb burgers. These meatballs were inspired by those burgers! I mean, meatballs are basically mini burgers any way. They are perfect for dinner, to throw on a salad the next day for lunch, or even on the side of eggs in the morning. And don't forgot the feta and mint - the make the dish for sure.
- 1 large shallot, diced
- 2 large eggs
- 1/2 teaspoon cinnamon
- 1 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1 cup almond flour or meal
- 1/4 cup dried parsley
- 2 pounds ground lamb
- salt and pepper
- fresh mint and feta to serve