Lambondigas with Green Garlic Cream Sauce

Lambondigas

1 lb ground lamb
1/4 cup chopped spring onion
1 tblsp
mint
1 tblsp cilantro (or substitute parsley)
1 tsp chopped green garlic
1 tsp coriander
1 tsp cumin
2 tsp harissa powder
1/2 tsp pepper
1/4 tsp cinnamon
2 oz Greek yogurt
2 oz milk
4 oz stale bread, crushed

Heat the oven to 375Β°F and arrange a rack in the middle.  Combine all meatball ingredients in a large bowl and mix thoroughly with your hands.  Form into 30 balls (about 2 teaspoons each) and place on a baking sheet.  Bake until meatballs are just slightly pink in the middle, about 12 minutes


Green Garlic Cream Sauce

4 oz butter
1 spring onion, diced fine
4 sticks green garlic, minced
1/2 cup brandy (optional)
1/2 cup chicken stock
1 1/2 cups heavy cream

To garnish
radishes, sliced thin
fresh herbs
 

 Sweat out vegetables over medium heat.  Add brandy. Cook 1 minute. Add chicken stock and cream, raise heat to medium high, cook till thickened and coats the back of a spoon.  Add meatballs fresh from oven to sauce and simmer for 5 minutes to mingle the flavors.