Made these spicy lamb meatballs from Bon Appétit Magazine in my Flameware Grill Basket. Had to adjust the time up a bit to 12 mins, but they were not dry at all.
Hot tips: wine cup and meatball mixing bowl from fellow MN potter Bill Gossman, tzatziki cup from GA potter Tom Homman, and parsley bowl from OH potters Baum Pottery, no relation.
