Author: Bob and Robin Young

Source: Adapted from BHG "Appetizers" Magazine

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1

Preheat oven to 300°F

2

In a large bowl, combine the egg, panko, mint, garlic, salt and pepper. Add the lamb and beef and mix well. Shape into 32 meatballs and set aside.

3

In a medium saucepan, bring the cranberry juice to a boil and reduce heat. Simmer for 25 to 30 minutes to ½ cup. Add the brown sugar and stir until the sugar is dissolved.

4

In a large skillet, heat the oil over medium heat. Brown half of the meatballs at a time. Place the meatballs in a single layer in a 15x10x1 inch baking dish. Bake uncovered for 15 to 20 minutes or until done, 160°F.

5

Add the cranberry mixture to the large skillet. Bring to a boil and reduce heat. Simmer for 3 to 5 minutes or until mixture thickens. Add meatballs and stir to coat.

6

Arrange the meatballs on a serving plate and drizzle with the cranberry sauce. Sprinkle with chopped mint leaves and serve with toasted pita bread wedges.