Lamb Meatballs

Basically I liked the flavour of these, although it might have been a lot stronger. I didn't have any preserved or cured lemons so I used the zest of a fresh lemon plus a few tiny cubes of flesh. Perhaps I should have used more, as well as all the other ingredients. Unfortunately, though, the meat turned out quite dry which made the whole idea fall flat. Perhaps they were too small, or in the oven for too long? Perhaps we should fry them instead of baking them?