YES!!! Believe it or not....more meatballs!! This time...LAMB!! Again, my entire family loves Lamb....every kind of Lamb. And you all definitely know....we love meatballs!!! Haha. These are some of the best, most tasty meatballs ever. If you love Lamb, you have to try these. We love them plain...served with my Cucumber Tzatziki Sauce. They are also amazing with my Marsala & Sage Cream Sauce. Make them bite size in the sauce and put it over pasta or risotto. Make a bunch for a party appetizer or just for yourself....
LAMB MEATBALLS
2 LBS GROUND LAMB
1 MEDIUM ONION
4 CLOVES OF GARLIC
3 SLICES OF SLICED WHITE BREAD
4 TBLSP BUTTER
2 TBLSP FRESH PARSLEY CHOPPED
1/3 CUP BREAD CRUMBS
1 EGG
1 TSP CINNAMON
1 TSP CUMIN
1 TSP CORIANDER
1/3 CUP MILK
SALT & PEPPER
Begin by preheating your oven to 350 degrees.
In a small saute pan....melt the butter. Add the chopped onion and begin to sweat.
LAMB MEATBALLS
2 LBS GROUND LAMB
1 MEDIUM ONION
4 CLOVES OF GARLIC
3 SLICES OF SLICED WHITE BREAD
4 TBLSP BUTTER
2 TBLSP FRESH PARSLEY CHOPPED
1/3 CUP BREAD CRUMBS
1 EGG
1 TSP CINNAMON
1 TSP CUMIN
1 TSP CORIANDER
1/3 CUP MILK
SALT & PEPPER
Begin by preheating your oven to 350 degrees.
In a small saute pan....melt the butter. Add the chopped onion and begin to sweat.
|
|
Add the garlic and season well with salt & pepper!!!
In the meantime dice the slices of bread and put it all into a small bowl.
Next...in a large bowl....add your ground lamb, chopped parsley, bread crumbs, cumin, corriander, cinnamon and the egg.
|
|
Add the milk to the bowl of diced bread. Mush it together with your hands to get it all moistened.
|
|
Get it all into the bowl with everything else along with the onion/garlic mixture when cooled enough.
Get in there with your hands now and mix it all up well...breaking the bread apart as much as possible. The bread soaked in the milk is really the key to the moisture in these meatballs.... Then roll those balls baby!!!!
|
|
Beautiful!!!! Now bake at 350 degrees for 30 minutes. The trick is not to overcook these because they will dry out so just...like I always say...do not depend on the timer!!! Keep an eye on them...if you think they are browning quicker...go ahead and cut one open and check if they are done. If they are still too rare...keep them in longer. The cooking time always varies depending on the size you make your balls...your oven temp...its never exactly the same. But...they should look like this........
|
|
Fantastic!! So here's the tricky part..... How to eat them??? Plain??? With Tzatziki Sauce?? Or with a rich Marsala & Sage Cream Sauce??? I did it all because I wanted them all.....oh yeah!!! Plus, I wanted you to see them all so it was the perfect excuse. So you decide what your in the mood for!!
ENJOY!!!! ALL GOOD STUFF!!!!
|
|
