Lamb Meatballs

Lamb Meatballs

12
Kathy W. 32

"This is a great alternative to regular meatballs. I have served these many times at cocktail parties, and they have always been a hit! The sauce adds a nice touch, but I have also served them with Greek marinade and plain."

Ingredients

1 h 45 m {{adjustedServings}} servings 136 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 3.1g
  • < 1%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 145 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the 1 tablespoon butter in a skillet over medium heat. Cook and stir the shallots in the skillet until tender. Transfer to a large bowl.
  2. Mix lamb, bread crumbs, parsley, egg, and lemon zest into the bowl with the shallots. Season with marjoram, salt, and pepper. Let stand 1 hour in the refrigerator.
  3. Melt 1/2 cup butter and heat olive oil in a skillet over medium-high heat. Form the lamb mixture into small meatballs, and cook in the skillet in batches until evenly brown. Do not drain skillet. Drain meatballs on paper towels, and place in a serving dish.
  4. Mix tomato sauce, wine, garlic, and cinnamon into the skillet. Cook and stir until well blended and heated through. Drizzle over the meatballs in the dish. Serve with toothpicks.
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Reviews

12
  1. 13 Ratings

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Very good and easy. I added a little salt at the end. Also, I didn't have lemon zest so I used a bit of lemon juice...worked out fine. We actually had this for dinner, not cocktails!! Husban...

I was inspired to make lamb meatballs after watching Harold on Top Chef make some nice spicy lamb sicilian style meatballs. I wanted to make something not so spicy, though, and I found this exce...

I wanted to serve this with rice as a meal, so I scaled the meatballs down to 6 servings but made the sauce as written. The meatballs were really quite bland, and the wine in the sauce was absol...