Palmer Italian Meatballs

Ingredients (for 1 lb ground lamb)

Required

• 1 lb ground lamb

• Salt — ½ tbsp

• Black Pepper — 1 tbsp

• Fennel Seed — 1 ½ tbsp

• Paprika — 1 tbsp

• Red Pepper Flakes — ½ tsp (optional, up to 2 tsp for more heat)

• Cayenne — ⅛ tsp (optional, up to ¼ tsp for more heat)

Optional (for binding & texture, not required)

• 1 large egg

• ½ cup breadcrumbs (or 2 slices fresh bread, soaked in milk)

• 2 tbsp grated Parmesan cheese

• 2 tbsp fresh parsley, chopped

• 2 cloves garlic, minced

Instructions

1. Mix the lamb
   Place the ground lamb in a bowl. Add the required spices. If using any optional ingredients, add them now. Gently mix until just combined.

2. Shape the meatballs
   Roll into 1–1 ½ inch balls. If you skipped the egg/breadcrumbs, the mixture may be looser, so handle gently.

3. Cook

   • Skillet method (best for lamb flavor): Heat a skillet with a splash of olive oil. Sear meatballs on all sides over medium heat until browned and cooked through (about 8–10 minutes, depending on size).

   • Oven method (cleaner): Bake at 400°F for 15–18 minutes, until browned and fully cooked (internal temp 160°F).

4. Serve
   Enjoy as-is to highlight the lamb and spices, or add to a simple tomato sauce.