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Lamb Meatballs

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  Unsalted butter 2 Tablespoon (1/4 Stick)
  Shallots 5 , minced
  Ground lamb 2 Pound
  Fresh breadcrumbs 1 Cup (16 tbs)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Egg 1 , lightly beaten
  Finely grated lemon peel 2 Tablespoon
  Ground marjoram 1⁄2 Teaspoon
  Freshly ground pepper To Taste
  Unsalted butter 1 Tablespoon
  Olive oil 1 Tablespoon
  Salt To Taste

Melt 2 tablespoons butter in small skillet over medium heat.
Add shallot and saute until softened.
Transfer to large bowl and add lamb, breadcrumbs, parsley, egg, lemon peel, marjoram, salt and pepper and blend well.
Form into balls about the size of chestnuts.
Heat remaining butter with oil in large skillet over medium-high heat.
Add meatballs in batches and saute until browned on all sides and cooked as desired.
Drain on paper towels.
Reheat in low oven before serving.

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