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Lamb Balls in Red Sauce
Preparation info
- Makes
4
servings - Difficulty
Easy
Appears in
Published 1972
Shape balls lightly, brown deeply and simmer tenderly in sauce
Ingredients
1 lb ½ c ⅓ c
Method
- Combine lamb, bread crumbs, milk, egg yolk, salt and poultry seasoning. Work together to blend ingredients. Form into 16 balls 1½″ in diameter.
- Brown meat balls on all sides in hot fat. Drain off fat. Add Red Sauce.
- Cover and simmer 10 to 15 minutes.
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