To carb-load for the Second Annual Carmel Half Marathon Invitational (wow, that's a mouthful), Chris and I whipped up lamb and pork meatballs. Panko breadcrumbs and chopped herbs made all the difference with more white pepper than you'd think you could handle; also known as just the right amount! Given the measure of meat, one egg should have been enough but a second yolk made the meatballs much softer yet still stick together. Sauteed mushrooms in garlicky tomato sauce sealed the deal.
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