Lamb Meatballs

    • Prep Time
    • 20 mins
    • Cook Time
    • 30 mins
    • Yield
    • 1 large bowl
    • Difficulty Level

This is a recipe for lamb meatballs. They are deliciously flavorful and super juicy. Everything that a meatball should be. They can be served as both an appetizer (if you make them small and bite sized) or as a main course.

I like to serve them usually with a couscous on the side and some salad. Once you try these meatballs, you will wonder why you’ve been making beef ones all this time. Enjoy!

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4 Ratings

Ingredients

  • 1 lb ground lamb
  • 1 egg
  • 1/4 cup breadcrumbs
  • 1 tbsp mint, finely chopped
  • 1 tbsp parsley, finely chopped
  • salt and freshly ground pepper to taste
  • 1 tsp cumin
  • 1/2 cup extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, smashed
  • 1/2 cup dry white wine
  • 1/2 cup beef stock

Instructions

  • 1. In a bowl, mix the ground lamb with the egg, breadcrumbs, mint and parsley. Season with salt, pepper and cumin. Form the mixture into 1-inch meatballs.
  • 2. Heat olive oil in a large skillet. In batches, add the meatballs and fry over medium high heat until browned all over. Transfer the browned meatballs to a plate and set aside.
  • 3. When all the meatballs are fried, add the onion and garlic to the skillet and sauté until the onion is translucent.
  • 4. Deglaze the pan with wine and cook until reduced by half, about 5 minutes. Make sure to scrape all the delicious browned bits off the bottom of the pan.
  • 5. Now, add the broth and meatballs to the skillet and simmer over low heat until the meatballs are cooked through, about 20 minutes. Season to taste with salt and pepper. Serve hot.

Instructions

  • 1. In a bowl, mix the ground lamb with the egg, breadcrumbs, mint and parsley. Season with salt, pepper and cumin. Form the mixture into 1-inch meatballs.
  • 2. Heat olive oil in a large skillet. In batches, add the meatballs and fry over medium high heat until browned all over. Transfer the browned meatballs to a plate and set aside.
  • 3. When all the meatballs are fried, add the onion and garlic to the skillet and sauté until the onion is translucent.
  • 4. Deglaze the pan with wine and cook until reduced by half, about 5 minutes. Make sure to scrape all the delicious browned bits off the bottom of the pan.
  • 5. Now, add the broth and meatballs to the skillet and simmer over low heat until the meatballs are cooked through, about 20 minutes. Season to taste with salt and pepper. Serve hot.

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  • 4 people rated this recipe

  • Average Rating

    (4 / 5)


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