Paprika Lamb Meatballs

• 1 pound ground lamb
• 1/4 cup parsley, finely chopped
• 1/2 cup yellow onion, finely chopped
• 4 slices sourdough bread, soaked in 1 cup of milk for 4-5 minutes
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 2 eggs
• 1/4 cup vegetable oil

1. Preheat oven to 425 degrees F.
2. Place the ground lamb in a bowl.
3. Add parsley, paprika, salt, ground pepper, onions, eggs and mix everything together with your hands.
4. Squeeze excess liquid from the bread (it should be moist but not very wet) and add to the meat mixture.
5. Work it in again for another 2-3 minutes, then refrigerate for 10 minutes.
6. In the meantime, brush a baking sheet with vegetable oil.
7. Take mixture out of the refrigerator and make meatballs: take a spoonful of the mixture and roll it in your hands to make a walnut-size meatball.
8. Place the rolled meatballs on the lightly oiled sheet and bake for about 14-18 min you are looking for a nice brown color.

ground lamb, parsley, yellow onion, bread, paprika, salt, ground pepper, eggs, vegetable oil

Taken from www.foodrepublic.com/recipes/paprika-lamb-meatballs-recipe/ (may not work)