I made these recently for dinner along with a rutabaga pudding. We all loved them. Alder told me that I had to share it with you all so here it is. I hope you enjoy them as we did!
1 1/4 lb. ground lamb
1 cup quinoa flour
1 1/12 cup ground onion and celery in their juices
3/4 tsp cinnamon
1 tsp. ground allspice
1 Tbs. ground cumin
2 tsp. sea salt
ground pepper
Preparation:
peel and quarter onion and chop celery then puree in blender. Combine with remaining ingredients in bowl. When well mixed, form balls with your hands 1.5 - 2 " in diameter (kids love to help!). Score them with a fork. Bake at 350 for 15 min.
Can be made ahead and frozen. Reheat in cast iron pan.
Good lunch option with hummus and lettuce in a wrap.
No comments:
Post a Comment