Nell B. Nichols

Lamb Balls in Red Sauce

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Shape balls lightly, brown deeply and simmer tenderly in sauce

Ingredients

  • 1 lb. ground lamb
  • ½ c. fine bread crumbs
  • 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.