- 1 cup O Organics chicken broth
- 2 tablespoons lemon juice
- 3 teaspoons cornstarch
- 2 tablespoons dried mint
- 2 large cloves garlic, minced
- 2 tablespoons O Organics all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 pounds lean ground lamb
- 1/4 cup minced green onions (including tops)
- 2 tablespoons chopped parsley
- Hot cooked rice
- Lemon peel (optional)
- In a 1-cup glass measure, combine broth, lemon juice, and cornstarch; set aside.
- In a medium-size bowl, beat eggs lightly. Add mint, garlic, flour, salt, pepper, and lamb; blend well. With dampened hands, shape lamb mixture into 24 meatballs, each about 1 1/2 inches in diameter.
- Arrange meatballs in a circle on a microwave-safe plate. Cover and microwave on full (100%) power for 6 minutes. Drain off and discard juices. Give each meatball a quarter-turn, cover, and microwave on full power for 1 more minute or until meatballs are no longer pink in center; cut one to test. Let stand, covered, for 3 minutes.
- Meanwhile, stir broth mixture; then microwave, uncovered, on full power for 2 minutes or until bubbly and slightly thickened, stirring after 1 minute. Stir in onion and parsley, cover, and let stand for 1 minute.
- Spoon rice onto a platter. Arrange meatballs on top, then spoon sauce over all. Garnish with lemon peel, if desired.