lamb meat balls or burgers
March 22, 2010 by Berenice Balbuena
Berenice is the Executive Chef at Rock Salt Restaurant and Cafe on Salt Spring Island. 
We use a large hobart mixer when making these at Rock Salt Restaurant and Cafe. At home this is quick and easy in a counter top mixer. You can also make by hand of course. These are served on our Ruck Stew. They freeze well.
Beat together in mixer bowl:
2 eggs
1 Tablespoon fresh mint (chopped)
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
½ onion (minced really small)
Then add and mix very well:
850 grams ground lamb
1/ 2 cup of bread crumbs
Form small meatballs, place on cookie sheet and cook in 400 degree oven for approximately 6 minutes or until juices run clear.
Or form into burger patties and grill.
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