Dinner, Lunch
500 grams (1lb) of ground lamb
1-2 tsp. italian seasnoning
1/2 tsp. thyme
1-2 tsp. kosher salt (I use a big pinch)
3 tbsp. tomato paste
1 c. ground oats (aka oat flour or oat gritz)
1 large egg
1/4 tsp. pepper
1 diced medium onion
1/2 tsp. granulated garlic
1/2 tsp. onion powder
1/4 tsp celery salt
2-4 cloves garlic
1 tbsp. oil of choice (olive, safflower etc)
A delightful change of pace for 'normal' meatballs. I like lamb better than beef or pork, its much tasiter and has better flavour. Frying is optional, but does make for much better meatballs.
Grind the oats in a vitamix dry grains container until its kind of like cornmeal, absent this you can use any kind of breaddy material (including corn flakes, gf of course!), gf. panko crumbs, or old gf bread that has been ran through the food processor.
I peel the onion, and chop it into small pieces (say 1/2 an inch cubes) and then put in the already dirty blender, along with the peeled garlic. Dice small if you aren't doing it this way.
Sautee the garlic and onion mixture with a pinch of salt in some of the oil in a low sided pan. I like to wait about 2-3 mins to reduce the hardhness of the onion.
Combine all remaining ingredents in a large bowl either with your hands or a stand mixer with a paddle attachment until well combined.
Preheat a pan to say medium high (or lower, if you are patient) and heat up the oil. Once this is done, create 'balls' of meat from the mixture, and put on a plate. To create the balls just take a certain amount of mixture and roll into your hands until its resembles the bolder from indian jones and the temple of doom. Take these and fry them about 2-3 mins per side, rotating so things don' burn. Once 4 sides are done, and the internal temp reaches 140 they are done. I like to lightly salt them while they are still hot. I put them on a plate (different than the one with raw meat on it!), and add to my next mixture of spaghetti sauce.