Lamb Meatballs Extraordinaire

• 1/2 cup olive oil
• 3 large onions in small dice
• 5 pounds ground lamb
• 4 pounds ground sirloin
• 4 whole eggs
• 4 1/2 cups fresh bread crumbs
• 2 1/4 cups heavy cream
• 3 tablespoons minced fresh rosemary leaves
• 2 tablespoons grated lemon zest
• 3 tablespoons crushed garlic
• 1 teaspoon hot pepper flakes
• 5 tablespoons salt (trust me)
• 2 tablespoons freshly ground black pepper
• 1 cup minced Italian parsley leaves

1. 1. Put the olive oil, onion, and 1 tablespoon salt in a wide saute pan and cook over medium heat without browning, until soft. about 15 minutes. Set aside to cool.
2. 2. Crumble the meat into a large bowl then add all the other ingredients, including the onions. Mix together well without mashing.
3. 3. a. Either roll into walnut sized pieces, saute to medium and use as hors d'oeuvres with a splash of aged balsamic and a gremolata made by cutting sage, parsley, and orange zest into very fine julienne; add a sprinkle of salt and pepper and scatter the meatballs with this mixture.
4. 3.b. Or, roll to 3 ounce balls, saute to medium and poach to finish cooking in your favorite tomato sauce.
5. 3.c. Or, gently form 6 ounce burgers (make a depression in the middle with your thumb). Grill over medium high heat, dust with a finish of salt and pepper and serve with goat cheese and Boston lettuce on a grilled brioche bun.

olive oil, onions, ground lamb, ground sirloin, eggs, bread crumbs, heavy cream, rosemary, lemon zest, garlic, hot pepper, salt, freshly ground black pepper, italian parsley

Taken from www.epicurious.com/recipes/member/views/lamb-meatballs-extraordinaire-50073795 (may not work)