Crispy Lamb Balls w/ Yogurt Mint Sauce

I sort-of winged this recipe so this is an approximation...

xx
Laine


Crispy Lamb Meat Balls

2 lbs fresh ground lamb
1 lb ground chicken (ground pork would also be good)
1/2 cup italian breadcrumbs
1 egg
4 tbsp butter
3 sprigs fresh sage
2 sprigs thyme
2 cloves garlic, minced
4 green onions, thinly sliced
1 jalapeno pepper, seeded and minced
1/2 c. flat leaf parsley, chopped
1 1/2 c. panko bread crumbs
salt
cracked pepper
canola oil

1. In a small saucepan, melt the butter over medium heat and sautee the garlic, green onion, chopped sage leaves, and thyme leaves until they are softened and aromatic. Do not fry or crisp the garlic.
2. Add this to a large bowl of the ground meats, italian breadcrumbs, egg, jalapeno pepper, chopped parsley, season generously with kosher salt & fresh ground black pepper and mix well by hand.
3. Roll into 1" to 1 1/2" balls and place on a flat sheet.
4. When done rolling, toss each meatball in the panko, roll to coat and put back onto the flat sheet.
5. Meanwhile, heat canola oil in a deep pot over high heat until it is very hot but not smoking.
6. Working in batches, fry the meatballs until the panko shell is golden and crispy. About 3 minutes.
7. Remove them with a slotted spoon or strainer and place them on a sheet covered with paper towels.

Yogurt Mint Sauce:

1 cup plain or Greek yogurt
1 lime, juiced
3 cloves garlic
1 cup fresh mint leaves, plus extra for garnish
Salt
1/4 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon paprika

Puree the mint leaves, lime juice, garlic, cayenne, cumin, and parika with 1/3 of the yogurt and then stir mixture back into the remaining 2/3 cup of yogurt. Add salt to taste, garnish with mint leaves and serve in a bowl.