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Preheat oven to 300°. In a small pot saute the onion, carrot and garlic over medium-low heat about 6 minutes until tender. Cool completely.
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In a medium sized mixing bowl, mix the lamb and remaining ingredients with your hands until the mixture starts to become a little sticky.
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Take a small amount of the meatball mixture and saute on medium heat until cooked. About 2-3 minutes. This is just to taste for seasoning. Adjust salt/pepper/vinegar as necessary.
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Portion into 16 equal sized balls. Over medium heat in a large saute pan, brown the balls evenly in two batches. Be gentle, the balls will be fragile, but will firm up after cooking.
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Place the balls and all of the sauce in an oven proof pan (approximately 8"x10") and cover with foil.
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Cook for about 40 minutes or until cooked through.
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Serve with black rice or in a pita as a sandwich. Makes four servings.