Red Fern Farm Baked Lamb Meatballs

1 lb. (or up to 1.5 lb.) ground lamb
3-4 garlic cloves, minced or put through a garlic press
4 cups shredded cheddar or other semi-firm cheese
1/2 cup freshly grated parmesan
3 cups Bisquick
1/4 cup chopped fresh parsley
2-3 sprigs of rosemary, stripped of leaves and minced
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 cup of milk

1. Preheat oven to 375 degrees.

2. Combine all ingredients in a large bowl in the order listed above, adding milk last. Mix with your hands until one large ball is formed.

3. Shape the mixture into small balls about the diameter of a quarter and space evenly on baking sheets lined with parchment paper. For immediate use, bake at 375 degrees for 15 minutes or until golden brown.

Notes: This recipe can make 75+ meatballs depending on how small or large you shape the balls. If you make them larger - say, about the size of a walnut or even bigger - extend the baking time to 20-25 minutes or until golden brown.

The meatballs can also be stored frozen for up to three months - simply freeze them overnight on the lined baking sheets and then transfer to an airtight bag or container for storage.

The frozen meatballs can go straight from the freezer into the oven on a parchment-lined baking sheet or Pyrex baking dish, and will only need an extra two or three minutes of baking time at 375 degrees.