Directions

1. Preheat the oven to 425 degrees. Line a cookie sheet with parchment paper.

2. In a large bowl, combine the ground lamb, bone broth, pork rind crumbs, parmesan cheese, egg, oregano, garlic, shallot, salt & pepper. Mix thoroughly, until the mixture is evenly incorporated. Using a standard size cookie scoop, scoop out your meatballs onto the cookie sheet. You should get around 50 meatballs. After scooping them, roll each meatball between your hands to get a more uniform ball. If you find the meat becomes sticky, use a little water to wet your hands so this doesn’t happen. Bake for 20 minutes and allow to cool to room temperature before serving.

3. Take the grated cucumber and put it into a clean kitchen towel. Gather it up and using a twisting motion, begin to squeeze the juice from the cucumber until no more juice comes out of the towel. Add this to a mixing bowl. Next, add the yogurt, Spring Clean, dill, parsley, salt & pepper to taste. I recommend making this a few hours before you serve it so the flavors get a chance to meld together.