4 slices of Udi’s, or other gluten-free bread
¼ cup chicken broth (no onions)
1½ pounds ground grass-fed beef (labeled 90 percent fat)
½ pound ground lamb
1 large egg
1 large bunch fresh ﬂat-leaf parsley, bread ﬁnely chopped
1 teaspoon dried mint
½ teaspoon ground cinnamon
½ teaspoon powdered garlic (optional)
½ teaspoon Celtic sea salt
Preheat the oven to 350 degrees.
In a medium bowl, soak the bread in the chicken broth for a few minutes. Squeeze to remove excess moisture. Place the bread in a large bowl and, using your hands, mix together with the meat, egg, herbs, spices, and salt.
Form the mixture into 15 small balls. Brown the meatballs in a large skillet over medium heat.
Thread 3 meatballs on each skewer and set the skewers on a baking sheet. Bake until just cooked through, 15 to 20 minutes.
Serve with a yogurt and mint sauce.
Serves 6 to 8
From Dog-Gone Good Cuisine by Gayle Pruitt; photographs by Joe Grisham. Copyright © 2014 by the author and reprinted by permission of St. Martin’s Griffin.