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Lamb Meatballs (recipe courtesy of Abbie White)
1 lb ground lamb 2 eggs, beaten 2 tbsp ground cornmeal 1/4 cup Romano Cheese 1/4 cup fine bread crumbs	1/3 cup sour cream 2 tbsp chopped fresh cilantro 1 tbsp paprika powder 1/4 tsp ground black pepper
Combine all ingredients and shape into golf ball size meatballs, make meatballs smaller if serving as finger food. Coat meatballs with olive oil and bake in an uncovered casserole dish at 350 F for about 45 minutes. Serve with aioli sauce as finger food along with flatbread.
serve with Lailey Vineyard Cabernet Franc, Cabernet Sauvignon or Cabernet-Merlot
www.laileyvineyard.com