Gingered Meatballs

  
 
 1½ lbs. ground lamb		 Combine ground lamb, bread crumbs,
 ½ c. bread crumbs

salt, pepper, gingerroot, and egg. Mix throughly and form into small balls
(use a little oil in your hands when forming meatballs).

Place meatballs on a baking tray with space between them. Bake at 375 degrees about 20 minutes, or until browned. Cool. Can be frozen. Heat in oven or microwave. Serve with Raita Cucumber Sauce.
 1½ tsp. salt
 ½ tsp. freshly ground black pepper
 1 tbsp. finely mined gingerroot
 1 egg
 Olive oil
 

 Raita Cucumber Sauce

  
 
 2 cucumbers		 Peel and grate cucumbers. Grate
 ½ small onion, grated

onion. Add grated cukes and onion
to yogurt. Mix in salt, pepper, and
mint. Chill thoroughly. Use as dipping sauce for gingered meatballs.


 2 cups plain yogurt
 Dash freshly ground pepper
 2 tsp. crushed dried mint