- 2 lbs ground lamb
- 2 Fresno chilies, seeded and finely chopped
- 3 green onions, diced
- half of a large shallot, diced
- salt and pepper
- Combine chilies, green onions and shallot in a large mixing bowl with 15-20 turns of fresh black pepper and some salt. Add the lamb and mix and roll into small 1 oz meatballs.
- Cook in a large skillet on a medium hot grill for about 12-15 mins. Turn meatballs over and cook for another 10 minutes or until cooked but still juicy.
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