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Cackle Lamb Meatballs




Source of Recipe


REBECCA


List of Ingredients




2 Pounds lamb loin
2 Chicken breasts
2 Eggs
2 Cups canola oil
3/4 Cup bread crumbs
1/2 Cup flour
1/4 Cup onion chopped
1/4 Cup milk
1/4 Cup butter
1 Teaspoon sage, dried, chopped
1 Teaspoon pepper, freshly ground
1 Teaspoon salt

Recipe



In a glass baking dish, cook the breasts in a microwave for 12 minutes, meat side up. Remove from oven and allow to cool.
Take the chicken from the bone and chop finely.
Chop the lamb into minced size scraps. Saute in the butter with stirring for 10 minutes or until tender. Add the chicken, saute for 5 minutes longer. Remove from heat and allow to cool.
While the canola oil preheats to 375 degrees, beat together the eggs, milk and flour. Add the other ingredients. Stir in the lamb, chicken and butter mixture. If necessary, add more flour to make it possible to form the mixture into golf ball size meatballs.
Deep fry the meatballs on both sides for 5 minutes or until uniformly brown. Serve with leek salad.