This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

1 large potato, peeled and grated (about 1 cup)
1 pound ground lamb 
3/4 cup grated onion
1 tablespoon red chili, finely diced
salt and pepper 
1 cup fresh herbs such as parsley, coriander, tarragon and mint, divided
1 egg, beaten
½ cup olive oil
2 tablespoons oil or lamb fat
1 large onion, peeled and grated (about 1 cup)
2 tablespoons minced garlic
2 ounces Irish whiskey
2 cups heavy cream

Use cold water to rinse the grated potato, and with your hands squeeze out all the moisture. In a large bowl, combine the potato and next 6 ingredients. Form the mixture into small balls, and flatten them into patty shapes.

In a large skillet, heat the oil and cook the meatballs in batches for about 5 minutes on each side, turning carefully.

To a saucepan, add 2 tablespoons of the oil or lamb fat, and sauté onions and garlic until they begin to brown. Deglaze the pan with whiskey. Add the cream, and reduce to a sauce consistency. Add reserved herbs, and stir. Serve sauce over meatballs. Serves 6.