Thursday, August 15, 2013

Lamb Meatballs

Gerry and I both love lamb in almost any form and when I read the recipe for these meatballs, I knew they would work for us.  Very few ingredients combined with ground lamb, formed into meatballs, pan browned and finished in the oven.  Classic meatball treatment.  These were quite tasty tidbits which I served over shredded zucchini that was quickly sauteed in olive oil and seasoned with salt and pepper. 

Lamb Meatballs
Makes 4-6 servings

1/2 cup pine nuts
2 pounds ground lamb
3 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon ground allspice
1 1/2 teaspoons sea salt

Toast pine nuts in a dry skillet over medium-high heat shaking pan and stirring often until golden.  Remove from pan and let cool on a plate.

Preheat oven to 375 degrees.

In a large bowl, combine lamb, garlic, oregano, allspice, salt and cooled pine nuts until well combined.  Form into 1-inch meatballs and brown in a skillet over medium-high heat.  As they are browned, remove to a sheet pan and set aside.  Once  all meatballs are browned, place sheet pan in preheated oven for 10 minutes.  Serve hot.

Slightly adapted from Paleo Periodical

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