Lamb, Mushroom And Soy Sauce Meatballs

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 lb ground lamb
• 1 lb ground veal
• 1 -2 tablespoon olive oil
• 1 medium yellow onion, very finely chopped
• 2 garlic cloves, very finely chopped
• 1 lb wild mushroom, for a really great flavour, include some swiss browns, very finely chopped
• 2 eggs, lightly beaten
• 1 1/2 cups soft stale bread crumbs
• 1 1/2 tablespoons low sodium soy sauce
• 1 teaspoon all purpose greek seasoning
• 1/2 teaspoon ground ginger

Recipe

• 1 preheat the oven to a moderate heat.
• 2 heat the oil in a sauté pan (preferably non-stick), add the onion and garlic, and sauté, while stirring, until the onion and garlic are soft but not browned.
• 3 add the chopped mushrooms and sauté, while stirring, until the mushrooms are just soft.
• 4 allow the onion, garlic and mushrooms to cool. if you transfer the onion/garlic/mushroom mixture to a plate (which is at room temperature), 5-10 minutes cooling time is ample.
• 5 combine the cooled mushroom mixture, minced veal/lamb, egg, breadcrumbs, soy sauce, greek seasoning and ground ginger in a bowl and mix until the ingredients are well-combined.
• 6 roll the mixture into balls, slightly larger than a walnut and slightly smaller than a golf ball. you should get about 60 meatballs from the mixture.
• 7 place the meatballs on lightly greased oven trays, turning them over once after you place them on the trays so that they are lightly oiled on the top.
• 8 cover the trays loosely with aluminium foil and bake the meatballs in a moderate oven for about 45 minutes, or until they are cooked all the way through.
• 9 add to soup or serve with your favourite spaghetti sauce over pasta.
• 10 chef's note: these meatballs can be frozen. and unless you have a super-large ravenous family or you're feeding half the neighbourhood, you may well want to freeze some of the meatballs.