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Lemon Mint Lamb Meatballs

fast.cook's picture
  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

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3528 Calories from Fat 2291

% Daily Value*

Total Fat 255 g391.8%

Saturated Fat 97.5 g487.5%

Trans Fat 0.5 g

Cholesterol 1085.2 mg361.7%

Sodium 1788.2 mg74.5%

Total Carbohydrates 121 g40.4%

Dietary Fiber 14.6 g58.5%

Sugars 6.2 g

Protein 181 g362.1%

Vitamin A 161.6% Vitamin C 261.3%

Calcium 58.2% Iron 209%

*Based on a 2000 Calorie diet

Lemon Mint Lamb Meatballs Recipe