3-1/2 teaspoons extra-virgin olive oil, divided
1 cup minced onion
1 cup Italian-seasoned breadcrumbs
1/4 cup chopped fresh parsley
1/2 teaspoon chopped fresh oregano
1/8 teaspoon pepper
1/2 cup water
1/4 cup grated carrot
1/4 teaspoon salt
1/2 pound lean ground lamb
4 garlic cloves, minced
1 large egg, lightly beaten

Preheat oven to 425 degrees. Heat 1-teaspoon oil in a large nonstick skillet over medium-high heat. Add the onion, and saute 3 minutes. Combine the remaining ingredients. Shape meat mixture into 30 (1-1/2-inch) meatballs, and place on a broiler pan. Bake at 425 degrees for 20 minutes or until done. Can be served over rice or orzo as a meal or smaller meatballs can be served with toothpicks for an appetizer.

Makes 6 Servings

Serving Size: 5 meatballs