Goat Cheese Stuffed Meatballs

 (an original from Sam Williams at Grasshoppers- it's a real kid pleaser at my house!)

 

1 lb Garden of Eden Farms ground lamb
2 oz fresh local goat cheese (try Capriole or Bluegrass Chevre)
1 farm fresh local egg
1/2 cup quick cooking oats
1/2 chopped organic onion
5 sundried tomatoes, drained, chopped small
1/2 cup freshly grated parmesan cheese
2 cloves organic garlic, minced
Cracked pepper and sea salt to taste

Preheat oven to 375.
Put all ingredients, except for goat cheese, into a large bowl.  Take all
rings off fingers and dig right in.  Mix well but take caution in not over
mixing - it makes the meatballs tough and less flavorful.  Using your hand
or an ice cream scoop, take some and poke a hole into the meat ball using
your thumb.  Stuff a small piece of goat cheese into the hole and then cover
with extra meat from the bowl.  You should be able to make between 10-12
balls depending on how large you enjoy them.  I like mine bigger.  Place on
a ungreased cookie sheet and bake for 20-25 minutes or until the tops
carmelize.  Serve with you favorite pasta and sauce!