My coworkers like the taste of Chefguy's spicy balls!

Cafe Society
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Last February I spontaneously made Jambalaya for the office in the company’s kitchen. TPTB decided it would be fun to have quarterly luncheons, hosted by teams of staff. The second quarterly staff-hosted luncheon was yesterday, and I was on the team. It was decided to do a Greek(-ish) theme. The guy who chose the theme had his wife make spanakopita. I made falafel and brought in stuff for pita pockets. And, on a whim, I made ‘lamb nugets’ using Chefguy’s recipe.

I tripled the recipe and made two-ounce, oblong, ‘nuggets’. (And yes, I weighed them. OCD kicked in…) Three pounds of lamb plus all of the other stuff yielded exactly 29 spicy balls. Mrs. L.A. and I sampled the odd one. She is not a fan of lamb, but she said it was good. If she liked it, then I felt confident the office would. At the end of lunch, there were only four lamb balls remaining. Success!

As for the falafel, they liked that as well. I used Osem falafel mix. Since I’d bought the case, I shared packets with my boss and two coworkers. (I used three packets for the luncheon.)

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But were the Schweddy?

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Hey, everybody, have you seen my balls? They’re big and spicy and brown. If you ever need a quick pick me up; just put my balls in your mouth.

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I did pull a boner.

The recipe said ‘minced onions’. I was a bit exhausted, and my brain said ‘dehydrated minced onions’! :eek: I didn’t have nine tablespoons, so I used all I had (about six tablespoons) when I mixed up the spices beforehand. Fortunately, I realised my mistake, and mixed up a fresh batch of spices for the dish. Only now, I have enough spices for three pounds of lamb, all mixed up with dehydrated onions! :smack:

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Well, that does take balls, alright.

You can also add pine nuts to the mix, if desired.

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Go easy on the salt. No one likes their balls to be too salty or else no one will taste them.

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I used a half-teaspoon of kosher salt for three pounds of lamb.