Lamb meatballs are a nice change from traditional beef, pork, or turkey meatballs and mint really brings out the flavor of the lamb in this recipe. Easy to make, these meatballs are great as an appetizer or a main dish and the chimichurri sauce pairs well with these savory rich meatballs. For best flavor, meatball mix should be made ahead and allowed to sit for at least an hour up to overnight in the refrigerator before cooking. Here’s how to make them:
Start by placing 2 lbs. of fresh ground lamb into a medium sized bowl.
To the lamb, add 2 cloves of minced garlic, 1/4 cup chopped cilantro, 1/4 cup chopped fresh mint leaves, 1 teaspoon sea salt, and 1 teaspoon ground black pepper.
Mix all of the ingredients into the lamb until well distributed. Wrap in plastic wrap or aluminum foil and place in the refrigerator for at least 1 hour up to overnight before cooking for best flavor.
When ready to cook the meatballs, preheat oven to 375 degrees and line a baking sheet with foil and set aside. Shape the lamb into large golf ball size balls (about 20), and place on a plate.
Heat 2 tablespoons of olive oil over
Once all the meatballs are browned and on the baking sheet, place them in a preheated 375-degree oven for 12- 15 minutes to finish cooking. While the meatballs bake, make the chimichurri sauce. In a food processor, combine 1 clove of garlic, 1/2 cup roughly chopped cilantro, 1/2 cup roughly chopped mint leaves, 1/2 olive oil, the juice of one whole lemon, 1/2 tsp. sea salt, and a pinch of red pepper flakes. Blend together for a few seconds to combine all the ingredients and set aside.
When meatballs have finished cooking, serve them drizzled with chimichurri sauce and garnish with chopped cilantro and mint. The rest of the sauce can be served on the side. Enjoy and happy cooking!
Prep Time: 20 min. Plus time to marinate, 1 hr. up to overnight.
Cooking Time: 30 min. total
Difficulty: Easy
Servings: Makes about 20 small meatballs
Ingredients:
2 lbs. ground lamb
2 cloves garlic, minced
1/4 cup cilantro, chopped plus more for sauce and garnish
1/4 cup fresh mint leaves, chopped plus more for sauce and garnish
1 tsp. sea salt
1 tsp. ground black pepper
2 tablespoons olive oil for frying
Chimichurri Sauce
Mix in a food processor:
1 clove garlic
1/2 cup roughly chopped cilantro
1/2 cup roughly chopped mint leaves
1/2 cup olive oil
Juice of 1 whole lemon
1/2 tsp. sea salt
pinch of red pepper flakes