Directions

In a medium size bowl mix the ground pork, salt, pepper, onion, eggs, milk and flour or breadcrumbs together with your hands or a fork.

Heat oil and butter in a large frying pan until hot but not burning.

Take a heaping tablespoon of the meat mixture and form into an egg shape by cupping it in your hands (it will be like a meatball but shaped a little bit differently).

Fry the meatballs over medium heat until brown on both sides and cooked all the way trhough (USDA recommends ground lamb reach an internal temperature of 160F). Cook in batches until all the meat is used up.

Remove to a platter, cover and keep warm. Save the drippings for gravy if desired.

Ingredients

• 2 lbs ground American lamb

• 1 Tablespoon coarse salt

• 1 Tablespooon black pepper

• 1 medium yellow onion, chopped

• 2 eggs, beaten

• 1/2 cup milk

• 3 Tablespoons flour or breadcrumbs

• 2 Tablespoons olive oil

• 2 Tablespoons butter