BBQ Lamb Meatballs

I love lamb. It’s meaty, it’s mild, it carries flavor nicely, it’s delicious. So here’s my variation of a classic comfort favorite; which I think of as American, but is more likely Swedish, right? Anyway try it, it’s good.

Serves 8

1 Tbsp olive oil
1/2 cup onion diced
2 cloves garlic minced
2 pounds ground lamb
1 egg, beaten
3/4 cup milk
2 Tbsp honey
1 cup breadcrumbs
1 1/2 tsp salt
1/2 tsp black pepper
1 tsp cumin
1/2 tsp dried coriander
1 tsp dried oregano
Canola oil for frying
Your favorite Barbecue sauce

Heat oil and saute onions until softened, about 2-3 minutes. Add garlic and saute with onions for another 1-2 minutes. Turn off heat and move to the side. In a large mixing bowl add lamb, egg, milk and honey. Gently mix just to combine. In a separate small bowl add breadcrumbs, salt, pepper, cumin, coriander and oregano. (Side note: For some reason which I am trying to overcome, I do not like fresh cilantro. However, dried coriander is completely different.) Mix breadcrumbs and spices, then add to meat mixture. Combine all ingredients, but do not “overmix,” because then your dinner and life as you know it will be ruined forever. Not really, but your meatballs might be a little tougher than they ought. Then again maybe you like them that way, so who am I to stop you?

Carrying On! Stick your hands in that meat mixture (use food safe gloves if you’d like) and form little balls of meat about 1 1/2- 2 inches thick in diameter. I place mine on a parchment lined baking sheet. You should get approximately 44 meatballs. Then stick those babies in the fridge to set for at least 30 minutes. When ready, pre-heat your oven to 350. Heat canola oil (just enough to coat the bottom of your pan) on med-high heat. Brown the meatballs on all sides, in batches (to not over-crowd the pan, again causing major damage). We are not really cooking the meatballs here, just getting some flavor on them, so this should go quickly- 1, maybe 2 minutes a side depending on the heat of your pan. Watch them, so they don’t burn, and as they finish browning on all sides… place them in a 13 x 9 baking dish or roasting pan, what have you. Smother with the BBQ sauce of your choice, gently toss (or slowly move around) to coat the meatballs. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake 20-25 minutes more, until bubbly and sticky. Serve with mashed potatoes or rice pilaf, yum.
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8 comments

  1. These look great, and so does your site! Keep it up!

    As for cilantro, you may never like it. It is a pretty common occurrence, and scientists have actually linked it to a gene in your sense of smell. Usually people that dislike it tend to say it tastes like soap, or crushed bugs (ewwww…). Most people with the genetic variant still can enjoy the by-products/seeds (coriander etc.) with no problems though, so you may be in luck!

  2. Just tried this recipe for the first time tonight–it’s been on my list for a while! The spices/flavors in the meatballs were so good (although I admit I did not have the dried coriander). Overall, they were delicious and definitely a family favorite!

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