Lamb Meatballs with Lemon Sauce

 

Lamb Meatballs with Lemon Sauce

I know that sauce doesn't even look real but it is;
perhaps a little too thick?

1 teaspoon ground cumin

1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon fennel seeds

1 teaspoon anise seeds

1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon ground cinnamon
1/2 teaspoon cayenne powder
1 teaspoon fresh ginger
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 small bunch fresh mint chopped
2 shallots chopped fine
1 garlic cloves minced
1 pounds ground lamb
1/2 cup gluten free bread crumbs

I sautéed the shallots and garlic beforehand because Gary is sensitive to raw onions. Let shallots cool. Mix all ingredients with room temperature lamb. Form meat mixture into 1-2 inch balls and place on parchment lined baking sheet Bake at 375 F for 40 minutes and check internal temperature to be 155 F. 

While meatballs are cooking make lemon sauce with 3 eggs, juice of one lemon, 2 tablespoons of unsalted butter, a couple of dashes of turmeric for color. Salt and pepper to taste. Cook sauce in double boiler on low heat slowly till thick, stirring constantly Remove from heat and spoon over meatballs and serve immediately. So good.