Recipe Lamb Meatballs

These meatballs are still a work in progress, but here's where I'm at. As is, they are amazingly yummy and the quinoa adds a lot of nutrition.

1 - 1.5 lb boneless lamb shoulder
1 organic red bell pepper
1 organic zuccini squash
1/4 yellow onion
1/3 cup cooked quinoa
salt
1/4 cup ketchup (we use 365 organic because they don't have corn syrup)

Sauce
1/2 cup ketchup
1/2 organic red bell pepper
1/8 yellow onion

SAUCE
Put pepper and onion through the grinder. Set aside.

MEATBALLS
Preheat oven to 350. Trim fat from lamb shoulder. You're going to grind the lamb twice, and as you put it through the second time, you're going to grind all the vegetables (except for those listed in sauce). Mix in the cooked quinoa, ketchup, and a dash of salt. Roll into little meatballs. Place on parchment paper lined baking sheet, pour 1/2 of the sauce over them. Bake for about 5-8 minutes. Then turn them over and bake for another 5 or so minutes.

They are really yummy. And my very picky son actually likes them.