Mix all meatball ingredients in a medium-sized bowl until well blended. Form level tablespoons of the mixture into 1 inch balls. You should have about 36.
Heat one tablespoon of oil in a large nonstick skillet with a tight fitting lid over medium heat. Add the meatballs without crowding and cook about 7 minutes, turning often until they are evenly browned. With a slotted spoon, remove to a paper towel to drain.
Add the remaining tablespoon of oil to the skillet. When the oil is hot, add the spinach, parsley and garlic. Stir about 3 minutes until the spinach is wilted. Return the meatballs to the skillet, add water and bring to a boil. Reduce heat to low, cover and simmer 10 minutes.
Mix juices and cornstarch until smooth. Stir into the skillet and simmer about 5 minutes, stirring occasionally until the sauce thickens slightly and the meatballs are no longer pink in the center. Serve.
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© 1998 Ronald Florence Last modified: Sat May 23 16:51:36 EDT 1998