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Lemon Mint Lamb Meatballs

fast.cook's picture
Ingredients
  Lean ground lamb 2 Pound
  Eggs 2
  All purpose flour 1⁄4 Cup (4 tbs)
  Dry mint 1 Tablespoon
  Salad oil 2 Tablespoon
  Finely chopped parsley 1⁄3 Cup (5.33 tbs)
  Thinly sliced green onion with tops 1 3⁄4 Cup (28 tbs)
  Hot cooked rice 1 Cup (16 tbs)
  Canned regular strength chicken broth 14 1⁄2 Ounce (1 Can)
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Cornstarch 1 Tablespoon
  Water 1 Tablespoon
  Lemon zest 1 Tablespoon
  Mint sprig 2
  Salt To Taste
  Pepper To Taste
Directions

In a large bowl, combine lamb, eggs, flour, dry mint, salt, and pepper; mix well, then shape into 1 1/2-inch balls.
Set slightly apart on an ungreased large rimmed baking sheet.
Bake in a 500° oven until well browned about 10 minutes.
Meanwhile, heat oil in a wide frying pan over medium heat; add parsley and 1 1/2 cups of the onions and cook, stirring often, until onions are soft.
Remove pan from heat.
With a slotted spoon, arrange meatballs over a bed of hot cooked rice in a serving dish; keep warm.
Discard drippings from baking pan.
Pour a small amount of the broth into pan and stir to scrape browned bits free; then pour broth mixture into frying pan and add remaining broth and lemon juice.
Place pan over medium-high heat.
In a small bowl, stir together cornstarch and water; stir into broth mixture and cook, stirring, until sauce is thickened.
Pour sauce over meatballs and garnish with remaining 1/4 cup onions, lemon zest, and mint sprigs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Mint
Interest: 
Quick

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