Ingredients
- 1/2 c cider or white wine
- salt; to taste
- 2 sl stale white bread
- 2 eggs; beaten
- 1 lb ground lamb
- 3 -4 Tbsps. butter
- 1 lg onion; chopped
- sour cream or yogurt
- 1 tb chopped parsley
- Parsley Sauce: 1 clove garlic; crushed, 1 onion; sliced, 3 tb butter, 1 c chopped fresh tomatoes; or, -canned, 1 tb parsley, 1 ts paprika, 1 ts basil, salt and pepper; to taste
- 1 tb chopped fresh thyme; or 1 -tsp. dried
- 1 ts lemon rind
- 2 ts paprika
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Directions
Pour cider or wine over stale bread. Set aside. Put ground lamb in large bowl with onion, chopped parsley, thyme, lemon rind, paprika and salt to taste. Squeeze cider from bread and reserve. Add bread to meat. Mix. Add eggs, gradually. Beat for 7-10 minutes to give light texture. With oiled hands, roll into about 12 balls, 1 T. each. Dust with flour. Melt margarine in frypan. Brown meat. Put in ovenproof dish. Pour on sauce (below). Bake
at 350 F. for 30-40 minutes. Serve with sour cream or yogurt on top. Sprinkle with parsley.
Sauce: cook garlic clove and sliced onion in 3 T. butter. Add tomatoes, parsley, basil, paprika, salt, pepper and cider from bread. Bring to a boil.
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