This Christmas my mom threw together some meatballs for my aunt, uncle, cousins and their kids to enjoy at her home. Because they were gone within a half hour, I’m sharing the recipe with you:

Prep time: 35 minutes
Bake time: 12 minutes at 350°F
Cook time: 5 minutes
Servings: 21

Ingredients:

• 1 pound ground lamb
• 1 egg, beaten
• 1/4 cup fine dry bread crumbs
• 1/2 cup finely chopped onion
• 1/4 tsp dried oregano, crushed
• 1/2 cup chopped green sweet pepper
• 1 Tblsp cooking oil
• 1/4 tsp salt, if desired
• 1 15-oz can tomato sauce
• 2 Tblsp packed brown sugar
• 1 Tblsp prepared mustard
• 1 tsp chili powder
• 1/4 tsp ground black pepper
• 1/4 tsp garlic salt
• A dash of Tabasco®

Instructions:

• Preheat over to 350°F. In a large bowl, combine egg, bread crumbs, 1/4 cup of the onion, oregano and salt. Add ground lamb and mix well. Shape into 42 meatballs about 3/4 inch in diameter. Arrange in a single layer in a 15 x 10 x 1 inch baking pan. Bake for 12-15 minutes or until no pink remains. Drain well.

Raw meatballs ready to be baked at 350 degrees Fahrenheit

Meatballs that’ve browned nicely and are sizzling with flavor

• Meanwhile, in a large saucepan, cook the remaining 1/4 cup onion and sweet pepper in hot oil until tender. Stir in tomato sauce, brown sugar, mustard, chili powder, black pepper, garlic salt and Tabasco®. Bring to boiling, then reduce heat. Simmer, uncovered, for 5 minutes. Add meatballs to sauce.

Sauce can be created while the meatballs bake

Lamb meatballs are a hit at my mom’s house and the red sauce looked especially festive for the Christmas holiday

• These may be frozen and reheated in a slow-cooker, covered on high for 2.5 hours.