Lamb Meatballs
31-Jan-2006
As with so many things, this tasty treat was born from simply looking at what was in the refrigerator and going from there. I used dried mint in this recipe since I had a lot of it from my summer garden. Fresh rosemary grows year round so I never dry it. I had Ras al Hanout on hand, feel free to skip it or substitute another Indian spice. Yogurt would work as well, or better than, the sour cream. I would have liked to have had chopped, cucumbers along side this but I’d just finished my last cucumber the day before.
You might consider wrapping a couple of these meatballs in pita bread. This version was very garlicky so you may want to reduce the garlic if you are not as crazy about it as I am!
This would make a good Superbowl appetizer – you could even make the meatballs a bit smaller and once baked put them on toothpicks for the perfect little bite-sized, pick-me-up treat.
Lamb Meatballs
1 lb ground lamb
1 egg
¼ cup finely ground toasted bread crumbs
2 large garlic cloves, minced
I small shallot, minced
About 2 Tbsp crumbled dried mint
About 2 Tbsp finely chopped rosemary
1 tsp Ras al Hanout
Salt and Pepper
1 egg
¼ cup finely ground toasted bread crumbs
2 large garlic cloves, minced
I small shallot, minced
About 2 Tbsp crumbled dried mint
About 2 Tbsp finely chopped rosemary
1 tsp Ras al Hanout
Salt and Pepper
½ cup sour cream
Juice from ½ lemon
Mix all ingredients, except sour cream and lemon juice, until well blended.
Preheat frying pan over medium-high heat. Add 1 Tbsp of oil to pan. Preheat oven to 350°F.
Form lamb mixture into balls about the size of golf balls. Place in pan and brown on all sides. When completely browned, place pan into oven and bake for 10 minutes.
While the meatballs are baking mix together the sour cream and lemon juice, using more or less lemon juice to taste. Place in small bowl.
Remove meatballs from oven, drain on paper towels then serve with the lemon sour cream.
6 Comments
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Culinary Fool 
Looks real yummy!
But is that Teflon I see! :-)
Hi Jim!
Yes it is teflon. :-) Most of my cookware is Calphalon Professional Hard Anodized, a line they\’ve discontinued, but I do have several other pieces that I use frequently. The primary use for my frying pans are for eggs, and often crepes, and I wouldn\’t do either one of those w/o teflon! I happened to pull this pan out because the size was right. Also, I\’m just not a pots and pans snob. I cooked for years on a little set of Farberware that was my pride and joy when I purchased it and it served me well all that time. Having "good" pots and pans can make it easier to do more professional things but I\’ve seen amazing things come off of rickety old stoves and a couple of old bent pans!
~ B
A-ha!!! *Now* I know what to do with that can of haggis!
Sal
Hmm, okay, Sal – it might work – or not. Actually, I think you should try it out and then let me know. I have to say I haven\’t really worked with (or eaten) Haggis before. Then again, maybe you should stick with the more *traditional* method and just down it with that wee dram… ;-)
~ B
Hmmm. I\’m not sure about this. The toxic fumes that emanate from the teflon, combined with god-knows-what fumes coming from the haggis could cause an explosion.
Food as science project – I love that! :-)
~ B