Lamb Meatballs

• 1 lb ground lamb
• 1 cup green or black olive tapenade
• 1 tablespoon paprika
• 1 tablespoon Turmeric
• 2 good grinds of black pepper
• 1 tsp red pepper flakes
• 1 tsp cumin
• 1 tsp coriander
• 1/2 cup pine nuts
• 1 egg
• Salt if you want it*
• The Sauce
• 2 cloves garlic
• 3/4 cup milk
• 2 tablespoons salted butter
• Splash of olive oil

1. Mix with hands. They will look a little orange because of the seasoning but don't let it scare you. Make little balls with your hands and place on a baking sheet lined with parchment. Bake at 350 for 30 minutes and remove for sauce.
2. Chop the garlic and warm it in the oil until it is soft but not brown. Add the milk and the butter. When the butter has melted add the meatballs and let the meatballs simmer in the sauce for a few minutes.
3. Milk sauce with lamb may sound weird but trust me when you have this over rice and the creamy buttery sauce penetrates the rice you will be in heaven.
4. *Between the olive tapenade in the lamb and the salted butter in the sauce you really don't need more salt unless you like things really salty.

ground lamb, green, paprika, turmeric, black pepper, red pepper, cumin, coriander, pine nuts, egg, salt, garlic, milk, butter, olive oil

Taken from www.epicurious.com/recipes/member/views/lamb-meatballs-50053261 (may not work)