Friday, February 22, 2013
One day I really wanted some lamb meatballs and so I decided to make them. Using just lamb makes the meatballs very rich and moist. They came out very good and even received an approval from my 1-year old food critic. Here is the recipe:
3/4-1 lb of ground lamb
1 tablespoon of dried oregano
1 tablespoon of finely chopped fresh mint leaves
1 tablespoon of finely chopped fresh parsley leaves
1/2 cup of whole wheat breadcrumbs
1 small shallot, finely chopped
Salt and Pepper
1. In a large bowl mix together lamb, herbs, breadcrumbs and shallot. Salt and pepper to taste. Make 2-inch diameter meatballs.
2. Pour 2 tablespoons of olive oil in a large pan and on medium high heat fry meatballs on each side until nice brown color (about 2-3 minutes). Cover the pan with a lid, turn the heat to low and let cook for another 10 minutes. I served them with polenta and steamed broccolini.