Hare Balls

(Rare Hare Barn rabbit sausage meatballs)

400 degree oven

1  lbs rabbit sausage from The Rare Hare Barn

2/3 Cup breadcrumbs

2 eggs, lightly beaten (ours were farm fresh--there IS a difference!)

3 Tbsp chopped Italian parsley

1/2 cup grated Parmesan Reggiano (we used a blend of Parmesan, Romano and Asiago)

(The recipe called for salt and pepper, but as the sausage is already perfectly seasoned, we left that out.)

Combine all ingredients in large bowl and mix with very clean hands. Try not to compress it too much, keep it light and fluffy.

Shape the meatballs by hand, we made small balls, about 1".

Place on baking sheet, about 1" apart.

The test batch of 12 baked in about 8 1/2 minutes, the larger batch of 70 took about 11 minutes. Test for doneness by cutting with a knife; they will mush rather than cut if not done. Being a white meat, they will look a bit paler when cooked than you might expect.

The biggest problem we have  had is the hare balls sticking slightly to the pan.  Using a little cooking spray helps,  but also try using some baking parchment paper  to keep them from sticking.

Try these with one of the sauces from The Omnivores Solution!