Makes 4 servings

Lamb Balls:
1          500 g chub ground lamb      (1)
(fresh or frozen/thawed)
1          1/2 oz. (14 g) pkg.     (1)
fresh mint, chopped
1          egg, beaten   (1)
6 Tbsp.           fine dry bread crumbs           (90 mL)
1-1/2 Tbsp     minced garlic (25 mL)
1 Tbsp.           Worcestershire          (15 mL)
sauce
Salt and black
pepper, to taste
(be quite
generous)
Wooden skewers,
soaked in water
1/2 hour
before use, or
metal skewers

Glaze:
1/2 c.   mint jelly          (125 mL)
2 Tbsp.           Dijon mustard            (30 mL)
Black pepper

Combine all lamb ball ingredients in a medium bowl; mix well (using your hands is best). Form into tiny balls about 1"/2.5 cm (you should obtain about 34 to 36 balls). You can refrigerate the prepared balls for several hours until needed. Thread the balls on the skewers. Whisk together the mint jelly, Dijon mustard and generous amount of black pepper. Brush glaze over all sides of the meatballs. Preheat barbecue to medium-high heat. Barbecue the skewers on all sides, brushing with the remaining glaze as you cook. All the glaze should be used by the end of the cooking period. Serving suggestions: Serve the balls in submarine buns, crusty rolls or pita pockets, or as a main meal with potatoes or rice and vegetables.

Calories: 500; Protein 34 g; Carbohydrate 37 g; Fat 24 g/serving

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