Lamb Meatballs
Up until last night, Lamb Meatballs were not in my repertoire.
Yesterday, we were wandering around the grocery store looking for inspiration for dinner, when I spotted ground lamb.
Huh, what could we do with that?
Make a fabulous Lamb Meatball with Harissa and Dill, that’s what!
We paired then with some tzatziki, greek salad, and homemade flatbread, our grocery store never has any gf flatbread.
Dinner was such a hit that the Hub and I are wondering who gets dibs on the leftovers for lunch today….
Ingredients
- 2 garlic cloves, minced
- 1 small onion, chopped finely
- 1 pound (450g) ground lamb
- 2 -3 tsps harissa
- 1 Tbsp kosher salt
- 1/4 cup chopped fresh dill
- 1 egg, beaten
- 3/4 cup gluten free breadcrumbs
- 1 Tbsp olive oil
Instructions
Heat your oven to 400 degrees (200c)
Heat a skillet over medium high heat.
Add onion, garlic, and a pinch of salt.
Cook 3-5 mins, or until onion soft but not browned.
Remove from heat and set aside.
In the meantime in a large bowl , add lamb, harissa, beaten egg, breadcrumbs, salt, dill, and cooked onion mixture.
Mix with a large serving fork, trying not to compress the mixture.
Form into balls, makes 10-12 depending on how large you form them.
Heat a large oven safe skillet over medium high heat.
I used the same cast iron I used to cook the onion.
Add olive oil, once heated add your meatballs and brown on all sides.
Now slide the skillet into heated oven and cook an additional 10 mins.
Or until internal temperature of meatball is 165F.
Remove skillet from oven and place meatballs on serving platter to serve.
https://pamelasglutenfreerecipes.com/gluten-free/lamb-meatballs/