The Meatball Shop's Spicy Lamb Meatballs

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 lbs lamb shoulder, ground (i have the butcher gind it twice)
• 1 tablespoon salt plus 1 teaspoon salt
• 4 jarred hot cherry peppers, minced
• 1/4 cup hot cherry pepper pickling liquid
• 4 slices fresh bread, minced
• 3 large eggs

Recipe

• 1 preheat the oven to 450°f drizzle the olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. set aside.
• 2 combine the ground lamb, salt, cherry peppers, pickling liquid, bread and eggs in a large mixing bowl and mix by hand just until incorporated. don't over do it or the meatballs will become tough.
• 3 roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches).
• 4 place the meatballs in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. the meatballs should be touching one another.
• 5 roast for 20 minutes or until the meatballs are firm and cooked through. a meat thermometer inserted into the center of a meatball should read 165°f.
• 6 allow the meatballs to cool for 5 minutes in the baking dish before serving.