Lamb Meatballs

I've become a fan of meatballs, especially lamb ones!  They are easy to eat on a soft food diet.

We make a batch up and freeze what we don't eat the first night. When you are ready to reheat, use the microwave (takes a long time on the stove to thaw frozen meatballs).

Saute in olive oil with salt:
1 diced yellow onion
2 C chopped mushrooms

Remove from heat, put the cooked veggies into a mixing bowl. Add and mix in the bowl:
red pepper flakes
ground black pepper 
1.5 lb ground lamb
1 C panko/breadcrumbs
1 egg
Optional: finely chopped parsley

Form into meatballs.  Place on a rimmed baking sheet (a little fat will render out during cooking)

Bake at 350 F for 15 minutes. Turn. Then bake another 15 minutes. Check by cutting open a meatball, make sure it's cooked (no longer pink).

Boil pasta in salted water.  I really like spaghetti.  Drain.

In the pan that cooked the mushrooms, deglaze with
1/2 C white wine
1/2 C veggie or chicken stock
1/4 C lemon juice

Add the cooked meatballs and cooked pasta and toss to coat and warm through. Serve.