INGREDIENTS
Green Goddess Sauce
1 teaspoon anchovy paste
1 clove garlic, minced
½ cup mayonnaise
½ cup sour cream
½ cup basil leaves
2 tablespoons parsley leaves
2 tablespoons tarragon leaves
2 tablespoons lemon juice
1 tablespoon olive oil
Salt and pepper to taste
Meatballs
1 pound ground lamb
1 tablespoon oil
¼ cup shallots, minced
1 clove garlic, minced
½ cup breadcrumbs
1 lemon, juiced
1 tablespoon parsley, chopped
1 teaspoon cumin
1 teaspoon oregano
1 egg, beaten
Salt and pepper to taste
DIRECTIONS
Green Goddess Sauce
Blend all ingredients in a blender until smooth. Season with salt and pepper.
Lamb Meatballs
Heat oven to 400°F. Place lamb in a large mixing bowl. In a small sauté pan, heat oil and cook shallots and garlic until fragrant. Add to lamb and stir gently to combine. Add remaining ingredients and gently stir to combine. Reheat sauté pan and cook a small amount of lamb mixture to check seasoning. Adjust if desired. Shape meat into 20-24 meatballs and arrange on an oven-proof tray coated with oil. Bake 15-20 minutes, until internal temperature reaches 160°F. Serve with Green Goddess Sauce.
USDA reccomends lamb reach an internal temp of 160F.
