- 1 lb ground Lamb
- 1 egg
- 1/2 soft breadcrumbs
- 1 tsp dried lavender buds, crushed
- 1/2 tsp each garlic powder, black pepper, and oregano
- 1/4 tsp each cinnamon, coriander, and Cayenne
- 2 tbsp lavender jelly
- Lightly mix together all ingredients except jelly. Form into balls about the size of walnuts. In a cast iron or non-stick skillet, brown meatballs on all sides over medium heat. When meatballs are done, add lavender jelly to skillet. Stir gently to thoroughly glazed the meatballs. Serve with rice pilaf and a green salad.