Meatballs:
2 lbs ground lamb
1 cup bread crumbs
1/4 cup applesauce
1 onion, finely chopped
2 Tablespoons fresh sage, finely chopped
1/4 teaspoon ground nutmeg
Combine in mixing bowl. Form individual meatballs the size of golf balls. Place on broiler pan.
Basting Liquid:
2 lemons, squeezed
1/4 cup extra virgin olive oil
Ground sea salt, to taste
Fresh ground black pepper
Mix together in bowl and brush 1/2 of liquid on over meatballs.
Grill meat balls on middle rack in oven for 15 minutes on the first side or until brown, flip. Brush with remaining liquid. Continue cooking for 10 minutes or until cooked through.
Serve with:
Pita bread
Romaine lettuce leaves
Plain nonfat yogurt