m. c. de marco: The New Kitchen Cookbook


This is how I winged some half-beef, half-lamb meatballs. The spices came from various recipes online.



  1. Mix ingredients except olive oil.
  2. Form into balls of the desired size (up to 1 inch in diameter).
  3. Brown on all sides in the oil.
  4. Finish cooking meatballs either in oil, sauce, or wedding soup.


Go all lamb!

There are definitely more spices, possibly more salt, and possibly more eggs than necessary, so you could reduce any of them a bit.