Mediterranean Meatballs From a recipe in Fine Cooking Magazine, Feb. 2001   1 lb ground lamb (see note) (or 3/4 lb lamb and 1/4 lb ground turkey) 1 egg, beaten 1 Tab breadcrumbs 2 cloves garlic, smashed and minced 1/4 c onion, minced 1/2 c minced fresh parsley--optional 3 Tab minced fresh mint (or 1 Tab dried mint) 1/2 tsp minced fresh rosemary (or 1/8 tsp dried) salt and pepper to taste   Place all ingredients in a large bowl and mix well. An electric mixer on a low speed is useful here. Shape into meatballs--the size is up to you. If you prefer to fry the meatballs: Use a large frying pan and do them in batches so they aren't crowded in the pan. Cook over medium-high heat, stirring frequently, until browned all over, springy firm, and cooked through — a few minutes. --or-- If you prefer to roast the meatballs: Line them up in rows and columns on a large cookie sheet. Place in the middle of a preheated 350º oven and turn on the broiler. Roast until the meatballs are springy firm, cooked through, and beginning to brown on the top — a few minutes. The flavors mingle if you wait an hour before serving, or refrigerate overnight. Note. If you can't find ground lamb in the fresh meat department of your local grocery, look for Papa George's ground lamb near the bulk sausage in the frozen-foods section. In south Minneapolis, Bill's Imported Foods on Lake St. carries frozen ground lamb. Made by Jim for Ginger's celebration, Oct. 2001.

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