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Wednesday, July 16, 2014

Meal No. 1045: Lamb Meatballs in Tomato Sauce

After a few days working hard and well with principals from Guilford County Schools, I was happy to find myself home, a day early, even. There was a nice special on ground lamb and that's what I grabbed from the Harris Teeter on my way back into town. It led to a spare but delicious and filling dinner, served over warmed naan:


I used goat cheese in place of feta and I always leave out the mint in these recipes. The changes did not diminish how good this really was.



"Lamb Meatballs with Feta and Lemon," by Deb Perelman, who blogs at The Smitten Kitchen.

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