Baked spring meatballs
Cutlets and meatballs
Baking
I make a variant of these year round, there's always some in the freezer just-in-case, but April/May is my favorite time of the year to make them. The first local lamb of the season is available around the same time as the beginning of farmers market season which allows me to preserve that brief window of seasonality for future use. Increase or decrease the amounts of onions, garlic, greens and cheese to your own taste. (For a great Eastern Mediterranean variant increase the amount of garlic, use only parsley for the greens and finely crumbled sheep's milk feta for the cheese.) <br /> <br />The idea of a 1:1:1 ratio between the three different ground meats comes from an Alton Brown recipe.
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