Lamb Meatballs, Part Deux
Wondering what to do with that ball of ground lamb in your freezer? I had almost forgotten about sweet, Morrocan-inspired lamb meatballs. At a potluck tonight, our host served white and black sesame seed-coated ones with chopped figs, nutmeg and fresh mint in the mix, served with a yogurt sauce. They were more subtle than the citrusy prune ones I made last fall. You always learn new kitchen tricks at a shared meal.
The home in Southtown Corvallis also has a chicken coop and numerous well-crafted raised beds of vegetables. They’ve staked their early-planted tomatoes with plastic hoops so they can cover the vulnerable nightshades to keep them warm on these still chilly nights. I’ve just been leaving my tomato starts out on the deck. Hopefully they survive.