Plan ahead there is a 24 hour refrigeration time for the lamb mixture
2 large egg, lightly beaten
3 slices sandwich bread, crumbled (crusts removed)
1/3 cup milk
6 garlic cloves, minced
finely shredded zest of 1/2 lemon
3 tablespoons chopped fresh mint leaves
3 tablespoon chopped freshparsley
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pound ground lamb
Place the milk into a large bowl.
Mix in the crumbled bread until all the bread is coated and softened (about 1 minute).
Add in eggs, garlic, lemon zest, mint, parsley, salt, and pepper.
Add in lamb breaking up with your fingers, and mix well with your hands.
Cover and refrigerate for 24 hours or up to 2 days.
Preheat oven to 350 degrees F.
Grease a baking sheet.
Shape into about 1-inch balls, or desired size.
Place onto baking sheet.
Bake for 25 minutes or until cooked through (cooking time will depend on the size of the meatballs).