This is a new spin on a old classic, lamb and mint.  It is said that this combination came about back in the day when lamb was considered a game meat, and had an off-putting flavor and smell to some people.  The addition of mint, usually in the form of jelly, overpowered this “gamey” taste and allowed more people to enjoy the meat.

Here, the mint jelly has been replaced by a mint chimichurri, an Argentinian condiment usually made with parsley.  Chimichurri is a rustic sauce that is best mixed with a fork.

A great side dish for these meatballs would be a sweet potato/parsnip puree or a simple cauliflower rice.

Notes: During the development of this recipe, we discovered that the bake time varied pretty significantly based on altitude.  One of us lives 100 feet above sea level, the other above 7,000 feet.  Although oven temperatures are constant, because of the air pressure, meat and other items can take longer to cook at higher elevation.  We recommend that you test the doneness with a meat thermometer in order to ensure all meats are cooked to your liking.