Okay, so these perfect lamb meatballs are a major winner in our house. There is something very satisfying and homely about well-seasoned meatballs.
Now, these perfect lamb meatballs are beautiful. Well, as much as a meatball can be, with gentle warming spices and the fragrant addition of mint. These stay moist, and the kids can’t get enough of them!
I guarantee that you will live devouring over these tasty treats. I just love how easy to prepare they are and how lovely they look. If you got kids like me, I know they will love these meatballs.
Perfect Lamb Meatballs
These perfect lamb meatballs are among my go-to meatball dish. I lamb the bite-sized meatballs and the soft texture they bring.
Ingredients
1 pound ground lamb (minced lamb) - lean- ⅓ cup green onions (scallions or green shallots) - chopped
- ⅓ cup oats
- ⅓ cup milk
- ⅓ cup mint
- 2 teaspoon cumin
- 1 teaspoon ginger
- 1 tablespoon garam masala
- 1 teaspoon salt
- 1 sprinkle ground black pepper
- 1 medium egg - beaten
- ¼ cup all purpose flour (plain flour Australia and UK)
- 3 tablespoons canola oil - for frying
- 1 cup Marinara sauce (tomatoes, garlic, herbs, and onions – pasta sauce in southern hemisphere for Italian seafood dish)
Instructions
- In a large bowl, combine the ground lamb, cumin, ginger, garam masala, salt and pepper.
- Next, add the oats, okay, so I am an oat in meatballs kind of a person! I prefer the texture this gives to the breadcrumb alternative. Now time for the scallions and mint, which are so fragrant and fresh.
- Now add the milk and egg.
- Mix all of the ingredients and roll them into balls.
- Roll the mix into medium-sized balls, lay them on a tray, and refrigerate them for at least 30 minutes. This step is essential to retain their shape through the cooking process.
- Preheat the oven to 350 degrees Fahrenheit. Dredge the meatballs in the flour.
- Heat the canola oil in a large pan over medium heat and brown the meatballs in batches until they are light golden brown. Remember this is to brown them, not to cook them thoroughly as they will continue to cook in the oven.
- Next, place them into a baking dish and pour your tomato sauce over the meatballs. I always have a batch of marinara sauce in the refrigerator that I like to use. I then place a couple of sprigs of mint into the sauce and remove the sprigs at the end so that they can infuse the sauce.
- Bake these for 45 minutes.
Nutrition
Calories: 527kcalCarbohydrates: 17gProtein: 24gFat: 40gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 0.05gCholesterol: 126mgSodium: 967mgPotassium: 580mgFiber: 3gSugar: 4gVitamin A: 614IUVitamin C: 7mgCalcium: 89mgIron: 4mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
