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.
The on-going chronicle of all things related to the George and Laura Roediger House (c. 1905) in the historic Holly Avenue Neighborhood of downtown Winston-Salem, NC. More info and pictures can be found at RoedigerHouse.com. [Mobile users: CLICK TO SEARCH the blog.]
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.
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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